Arroz con pollo y pimientos asados | Spanish rice with chicken and roasted peppers
(0)
50 min
Under an hour
Sezamo
O reinterpretare spaniolă plină de culoare și savoare: bucăți fragede de pui și orez cu bob rotund infuzat cu șofran și boia afumată, îmbogățite cu dulceața ardeilor copți.
Preparation method
Preparation and browning
Cut the boneless chicken thighs into bite-sized pieces and season them with sea salt and ground black pepper. Finely chop the yellow onion and garlic, and slice the roasted peppers into generous strips. Dissolve the saffron threads in a little warm chicken stock.
Heat the extra virgin olive oil in a large, deep frying pan (or cast iron skillet). Brown the chicken pieces over medium-high heat for 6-8 minutes until they develop an appetizing golden crust on all sides. Transfer the chicken to a plate and set aside.
Sofrito and cooking the rice
In the same pan, over medium heat, add the chopped onion and sauté for 4-5 minutes until translucent. Add the minced garlic and smoked paprika, stirring vigorously for 30 seconds to release the aromas without burning them.
Chef's tip
For an authentic Spanish flavor, do not stir the rice after adding the stock – this allows the famous 'socarrat' to form, the browned, crispy crust at the bottom of the pan.
Roasted peppers bring a natural sweetness and a subtle smoky note that perfectly complements the juicy chicken and delicate aroma of saffron.
27 min
Quick
