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Arroz con Pollo | Spanish Chicken and Rice Pot
(0)
50 min
Under an hour
Knuspr-Küche
Spanischer Klassiker aus einem Topf: Saftig geschmorte Hähnchenschenkel treffen auf aromatischen Paella-Reis, fruchtige Tomaten, süße Paprika und edlen Safran. Ein sonniges Wohlfühlgericht voller mediterraner Aromen!
Ingredients
Preparation method
Preparation
Finely chop the onion and garlic cloves. Wash, deseed, and cut the red bell pepper into bite-sized strips. Pat the chicken thighs dry and season all over with salt and a little pepper.
Add the saffron to approx. 50 ml of the warm chicken broth and let it steep briefly to unleash its full aroma and golden color.
Searing & Sofrito
Heat 2 tbsp of olive oil in a large, wide casserole dish or deep pan. Sear the chicken thighs on both sides for about 6–8 minutes until golden brown. Then remove and set aside briefly.
Chef's tip
For a particularly intense flavor, do not wash the paella rice – the starch provides the perfect binding while the rice grains stay al dente.
Crispy bottom (Socarrat): If you love the traditional crispy crust on the bottom of the pot, turn up the heat briefly for the last 2 minutes without the lid until it crackles softly.
15 min
Under an hour
