Arroz con pollo y espinacas | Spanish rice with chicken and spinach
(0)
50 min
Under an hour
Sezamo
Un preparat spaniol tradițional la o singură oală (one-pot), aromat și hrănitor. Pulpele rumenite de pui se îmbină perfect cu orezul cu bob rotund infuzat în șofran și boia afumată, iar frunzele proaspete de spanac baby adăugate la final aduc prospețime și culoare fiecărei porții.
Ingredients
Preparation method
Preparing the ingredients and browning the chicken
Cut the boneless chicken thighs into bite-sized pieces and season them with sea salt and ground black pepper. Finely dice the red bell pepper and yellow onion, and crush and finely mince the garlic. Wash the baby spinach and drain well.
In a deep pan or wide skillet (paellera), 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 golden. Remove the meat onto a plate and set aside.
Preparing the sofrito and cooking the rice
In the same pan, reduce the heat to medium and add the yellow onion and red bell pepper. Sauté the vegetables for 5-6 minutes until soft and translucent. Add the minced garlic and sauté for 1 minute, stirring constantly so it does not burn.
Chef's tip
For an authentic socarrat (the crispy, browned crust on the bottom of the pan), do not stir the rice at all after adding the hot stock, and increase the heat slightly for the last 2 minutes.
Add the baby spinach only in the final minutes of cooking or right after turning off the heat; the residual heat will wilt it gently, preserving its vibrant color and nutrients.
15 min
Under an hour
