Arroz con Pollo
Ingredients
- 800 gChicken thigh (cut into pieces)
- 300 gWhite rice (rinsed)
- 1 pcYellow onion (finely chopped)
- 1 pcRed bell pepper (into strips)
- 3 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 3 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 1 pinchSaffron
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 750 mlChicken broth (hot)
Method
Golden-skinned chicken nestled in tender, saffron-scented rice. The bottom should slightly catch to create a flavorful crust.
- 1
In a large skillet, heat olive oil. Brown chicken pieces on all sides until the skin is crispy and deep brown. Remove and set aside.
- 2
In the same fat, sauté onion, bell pepper, and garlic. Vegetables should soften without burning. Add tomatoes and reduce until water evaporates.
- 3
Pour in the white rice. Stir so each grain is coated in fat and becomes translucent on the edges. Add smoked paprika and saffron.
- 4
Return chicken to the pan. Pour in hot stock. Bring to a boil, then lower heat. Cover and cook without stirring until rice has absorbed all liquid.
Frequently asked questions
How do you get this dish right?
- Do not stir the rice during cooking to allow the formation of 'socarrat', the toasted crust at the bottom of the pan.
- If the rice is still too firm at the end, add a splash of stock and cover for 5 minutes off the heat.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat over low heat with a splash of water.
