Arroz con pollo y puerros | One-pot Spanish rice with chicken and leeks
(0)
45 min
Under an hour
Sezamo
Un preparat spaniol tradițional, plin de savoare, pregătit într-o singură oală. Pulpele fragede de pui rumenit se îmbină armonios cu dulceața prazului călit, orezul îmbibat în supă concentrată și aroma inconfundabilă de șofran și boia afumată.
Ingredients
Preparation method
Ingredient preparation
Cut the boneless chicken thighs into bite-sized pieces (about 3-4 cm) and season them with sea salt and freshly ground black pepper. Wash the leeks thoroughly and slice them into 1 cm thick rounds. Finely chop the yellow onion, red bell pepper, and garlic cloves. Heat the chicken stock in a separate pot and infuse the saffron threads in a few tablespoons of the warm stock.
Browning the meat and sautéing the vegetables
In a wide, deep 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 a golden crust forms. Remove the meat to a plate and keep warm.
In the same pan, add the chopped yellow onion and red bell pepper, sautéing for 3-4 minutes until softened. Add the leek rounds and crushed garlic cloves, continuing to sauté over low heat for another 4-5 minutes until the leeks become tender and fragrant without burning.
Chef's tip
For traditional Spanish rice, it is essential not to stir after adding the chicken stock; this allows the grains to stay whole and helps form the famous crispy crust at the bottom of the pan (socarrat).
Carefully wash the leek rounds before cooking to remove any grit from between the layers. Leeks bring a distinctive sweetness that perfectly balances the flavour of smoked paprika.
27 min
Under an hour
