A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Spanish Chicken and Rice Pot with Artichokes | One-Pot Delight
(0)
40 min
Under an hour
Knuspr-Küche
Ein aromatischer spanischer Reistopf mit saftig angebratenem Hähnchen, zarten Artischockenherzen, roter Paprika und edlem Safran. Unkompliziert in einer einzigen Pfanne zubereitet und voller mediterraner Aromen!
Ingredients
Preparation method
Preparation
Cut the chicken meat into bite-sized pieces and season with a little salt and pepper. Finely dice the onion and garlic. Seed the red bell pepper and cut into strips. Drain the artichoke hearts and cut into quarters.
Searing & sofrito
Heat 2 tbsp of olive oil in a large, deep pan or casserole dish. Fry the chicken pieces all over for about 5–7 minutes until golden brown, then set aside briefly on a plate.
In the remaining cooking fat, sauté the onion, garlic, and bell pepper strips over medium heat for about 3–4 minutes until soft and aromatic. Briefly stir in the smoked paprika and saffron threads and toast for 30 seconds.
Chef's tip
For the typical Spanish 'socarrat' effect: Cook the rice pot uncovered over slightly higher heat during the last 2 minutes, so that a wonderfully crispy layer of rice forms at the bottom of the pot.
If you like it even juicier, you can drizzle a few drops of fresh lemon juice directly over the hot rice before serving.
15 min
Under an hour
