Arroz con Pollo

Golden-skinned chicken nestled in tender, saffron-scented rice. The bottom should slightly catch to create a flavorful crust.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 796
• Protein: 46 g
• Carbs: 68 g
• Fat: 33 g

Ingredients

• 800 g Chicken thigh ( cut into pieces )
• 300 g White rice ( rinsed )
• 1 piece Yellow onion ( finely chopped )
• 1 piece Red bell pepper ( into strips )
• 3 piece Garlic ( minced )
• 2 piece Round tomato ( diced )
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Saffron
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 750 ml Chicken broth ( hot )

Instructions

1. Sear the chicken

   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. Sauté aromatics

   In the same fat, sauté onion, bell pepper, and garlic. Vegetables should soften without burning. Add tomatoes and reduce until water evaporates.

3. Toast the rice

   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. Add liquid and simmer

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat over low heat with a splash of water.