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Spanish Chicken and Rice Stew | Arroz con Pollo
(0)
45 min
Under an hour
Knuspr-Küche
Ein spanischer Klassiker aus einem Topf: Saftiges Hähnchen geschmort mit aromatischem Rundkornreis, sonnengereiften Tomaten, knackiger Paprika, grünen Oliven und edlem Safran.
Preparation method
Preparation
Finely dice the onion and garlic. Deseed the red bell pepper and cut into bite-sized pieces. Season the chicken thighs all over with a little salt and ground black pepper.
Gently warm the chicken broth and steep the saffron threads in it for about 5 minutes to fully release their color and aroma.
Cooking in the Dutch Oven
Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Sear the chicken thighs on both sides for about 6–8 minutes until golden brown, then remove and set aside.
Chef's tip
For a wonderful crust at the bottom of the pot (the traditional 'socarrat'), remove the lid during the last 2 minutes of cooking and briefly increase the heat slightly.
Leftovers can easily be stored in the refrigerator and gently reheated the next day with a splash of broth.
35 min
Under an hour
