Arroz con pollo y puerro | Spanish Rice with Chicken and Leeks
(0)
50 min
Under an hour
Sezamo
Arroz con pollo y puerro este o mâncare tradițională spaniolă preparată într-o singură tigaie, în care pulpele fragede de pui și dulceața naturală a prazului se întrepătrund armonios cu orezul infuzat cu șofran și boia dulce. Orezul cu bob rotund absoarbe supa aromată și sosul bogat de roșii și ardei copt, oferind o textură catifelată și o savoare autentică mediteraneană, completată de prospețimea pătrunjelului și a lămâii.
Ingredients
Preparation method
Preparing ingredients and browning the chicken
Wash and clean the vegetables. Slice the leeks into medium-thick rounds, dice the red bell pepper, and finely mince the garlic cloves. Cut the boneless chicken thighs into bite-sized pieces and season them with half of the salt and pepper.
In a deep frying pan or paella pan, heat the extra virgin olive oil over medium-high heat. Add the chicken pieces and brown them nicely on all sides for 6-8 minutes, until they develop a golden crust. Transfer the chicken to a plate and keep warm.
Making the sofrito and cooking the rice
In the same pan over medium heat, add the leek rounds and red bell pepper. Sauté for 5-6 minutes until the leek softens and becomes sweet and translucent. Add the minced garlic and sweet paprika powder, stirring continuously for 1 minute to release the aromas without burning them. Add the strained tomatoes and let the sauce reduce for 3-4 minutes.
Chef's tip
To achieve the famous "socarrat" (the crispy, browned crust of rice at the bottom of the pan), increase the heat to medium-high for the last 2 minutes of cooking, listening for a gentle crackle, without stirring at all.
Dissolve the saffron threads in 2 tablespoons of warm stock 10 minutes before cooking; this will extract maximum deep golden-yellow color and distinctive flavor.
15 min
Under an hour
