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Arroz con Pollo | Spanish Chicken and Rice One-Pot
(0)
40 min
Under an hour
Knuspr-Küche
Klassischer spanischer One-Pot-Reistopf mit zartem Hähnchenfilet, geräuchertem Paprikapulver, aromatischem Safran und fruchtigen Oliven. Perfekt für ein unkompliziertes und sonniges Familienessen!
Preparation method
Preparation
Pat the chicken breast filet dry and cut into bite-sized pieces. Season with 1 tsp fine table salt and a pinch of black pepper.
Finely dice the yellow onion and garlic cloves. Wash, deseed and slice the red bell pepper into strips. Finely chop the fresh flat-leaf parsley and cut the lemon into wedges.
Searing & sofrito
Heat 2 tbsp extra virgin olive oil in a large, deep pan. Sear the chicken pieces on all sides for approx. 4–5 minutes until golden brown, then remove and set aside.
Chef's tip
For a delicious crust at the bottom of the pan (socarrat), slightly increase the heat during the last 2 minutes of cooking until the rice crackles gently.
Do not stir the rice after adding the broth so that the rice grains cook evenly and retain a perfect texture.
15 min
Under an hour
