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Spanish Arroz al Horno | Aromatic Baked Rice Stew
(0)
50 min
Under an hour
Knuspr-Küche
Spanischer Arroz al Horno ist ein traditioneller, herzhafter Ofenreis-Eintopf aus Valencia: Knusprig gebratene Hähnchenschenkel, aromatischer Safranreis, Kichererbsen und reife Tomaten garen gemeinsam in einem Topf im Ofen zu einem unvergleichlichen Familienessen.
Ingredients
Preparation method
Preparation & Searing
Preheat the oven to 200 °C conventional heat. Pat the chicken thighs dry, then season with a little salt and pepper. Heat 2 tbsp of olive oil in an ovenproof skillet or roasting pan and sear the chicken pieces all over for about 6–8 minutes until golden brown, then remove them.
Sauté the finely chopped garlic cloves briefly in the remaining fat. Add the paella rice and smoked paprika, and toast while stirring for about 1–2 minutes until translucent and the rice absorbs the delicate aroma.
Layering & Baking in the Oven
Mix the drained chickpeas into the rice and spread everything evenly in the ovenproof skillet or baking dish. Briefly bring the chicken broth to a boil with the saffron threads and pour evenly over the rice.
Chef's tip
For an even more intense flavor, steep the saffron in 2 tbsp of warm chicken broth for 5 minutes in advance.
Traditionally, Arroz al Horno is baked in a Spanish terracotta dish (Cazuela de barro) – a cast-iron skillet works just as brilliantly.
15 min
Under an hour
