Arroz con pollo al chilindrón | One-pot Spanish chicken and rice with chilindrón sauce
(0)
40 min
Under an hour
Sezamo
Un clasic spaniol plin de soare și savoare, preparat într-o singură oală. Bucățile fragede de pui rumenit se împletesc cu fâșii crocante de Jamon Serrano, ardei roșii dulci caramelizați și orez cu bob rotund care absoarbe toată bogăția sosului aromat cu boia dulce și vin alb.
Ingredients
Preparation method
Preparing the aromatics
Cut the boneless chicken thighs into bite-sized pieces and season lightly with sea salt and ground black pepper. Cut the Jamon Serrano slices into strips or small dice. Wash the red bell peppers, remove the seeds, and slice them into thin strips. Finely chop the yellow onion and crush the garlic cloves.
Heat the chicken stock in a separate saucepan so that it is hot and ready when adding it to the rice.
Browning the meat and the chilindrón sauce
In a deep cast-iron pot or a wide heavy-bottomed pan, heat the extra virgin olive oil over medium heat. Add the Jamon Serrano strips and sauté for 2 minutes until lightly browned and their unique flavour is released. Remove the ham onto a clean plate.
Chef's tip
The secret to the authentic chilindrón flavour lies in the slow caramelization of the red bell peppers - the more patiently they are cooked at the start, the sweeter and more flavourful the final sauce will be.
Do not stir the rice during simmering. Left undisturbed over low heat, a delicate, browned crust will form at the bottom of the pot, highly prized in Spain as socarrat.
15 min
Under an hour
