Aduceți gustul autentic spaniol la masă cu acest Arroz con pollo a la cerveza pregătit într-o singură oală. Pulpe suculente de pui, orez cu bob rotund, ardei roșu dulce și bere blondă aromată se întrepătrund într-un preparat consistent și plin de savoare. Simplu, rapid și fără vase multe de spălat!
Preparation method
Preparation and browning
Peel and finely chop the onion and garlic cloves. Wash the red bell pepper, remove the core and seeds, then cut it into thin strips. Wash and finely chop the fresh parsley, setting it aside for the end.
Season the boneless chicken thighs with half of the sea salt and ground black pepper. Heat the extra virgin olive oil in a large pot or deep skillet and brown the meat over medium-high heat for 6-8 minutes on both sides, until nicely golden. Remove the meat to a plate.
Cooking and simmering
In the same pot, in the remaining fat, add the onion, garlic, and red bell pepper strips. Sauté over medium heat for about 3-4 minutes, until the vegetables soften slightly. Add the round grain rice and sauté for 1 minute, stirring constantly until translucent. Sprinkle with the smoked paprika and stir quickly to release the aromas.
Chef's tip
For the ultimate Spanish flavor, choose a Spanish-style pale lager or an aromatic craft beer. The malt in the beer gives the sauce a rich, caramelized flavor, and the chicken becomes incredibly tender.
Do not stir the rice while it simmers covered; this will allow the famous 'socarrat' to form at the bottom of the pot – the lightly browned and crispy layer of rice so prized in Spanish cuisine.
15 min
Under an hour
