Arroz con pollo e hinojo | Spanish Rice with Chicken and Fennel
(0)
50 min
Under an hour
Sezamo
O rețetă spaniolă tradițională pregătită într-o singură oală, cu bucăți fragede de pui, fenicul dulce caramelizat, șofran aromat și orez îmbibat în supă bogată.
Preparation method
Ingredient preparation
Cut the boneless chicken thighs into bite-sized pieces and season them with sea salt and ground black pepper. Wash the fennel bulbs, trim the tough base, and cut them lengthwise into thin slices. Reserve a few green fennel fronds for garnish. Finely chop the onion and garlic.
Dissolve the saffron threads in 100 ml of warm chicken stock and let them infuse for 5-10 minutes to release their golden color and intense aroma.
Pot cooking
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 for 6-8 minutes on all sides until golden. Transfer the chicken to a plate.
Chef's tip
For an authentic Spanish flavor, do not stir the rice after adding the hot stock; this prevents excessive starch from being released, keeps the grains separate, and creates the delicious 'socarrat' at the bottom.
The delicate fronds of the fennel bulb have a fresh flavor and can be chopped together with the parsley for extra freshness at the end.
27 min
Under an hour
