Arroz con pollo y calabaza | Spanish rice with chicken and butternut squash
(0)
50 min
Under an hour
Sezamo
O rețetă spaniolă de toamnă savuroasă și reconfortantă, pregătită într-un singur vas: orez cu bob rotund scăzut în supă aromată de pui cu șofran și boia dulce, alături de pulpe fragede de pui și cuburi dulci de dovleac plăcintar caramelizat. Un preparat complet, colorat și plin de savoare mediteraneană, ideal pentru o cină de familie în sezonul răcoros.
Ingredients
Preparation method
Ingredient preparation
Cut the boneless chicken thighs into bite-sized pieces of about 3-4 cm and season them with a pinch of sea salt and ground black pepper. Peel the butternut squash, remove the seeds, and cut the flesh into cubes of about 2 cm. Finely chop the yellow onion and red bell pepper, and crush the garlic cloves.
Heat the chicken stock in a separate small saucepan until almost boiling. In a small bowl, steep the saffron threads in 2-3 tablespoons of warm stock and let them infuse for 5-10 minutes to release their golden color and distinct aroma.
Browning the chicken and vegetables
In a wide, deep pan (or cast iron skillet / paella pan), heat 30 ml of extra virgin olive oil over medium-high heat. Add the chicken pieces and brown them nicely on all sides for 6-8 minutes until golden. Transfer the chicken to a plate and keep warm.
Chef's tip
To achieve the classic Spanish crust (socarrat) at the bottom of the pan, leave the rice over medium heat during the last 2 minutes without stirring at all, until you hear a gentle sizzle and smell a subtle toasty aroma.
You can also use vegetable stock if you prefer a lighter version, while the butternut squash cubes add a natural sweetness that perfectly balances the sweet paprika and saffron notes.
25 min
Under an hour
