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Spanish Chicken Rice Pot | Hearty One-Pot
(0)
50 min
Under an hour
Knuspr-Küche
Ein aromatischer spanischer Eintopfklassiker aus einem Topf: Saftiges Hähnchenfleisch schmort zusammen mit feinem Paellareis, sonnengereifter Paprika, Oliven und edlem Safran zu einem mediterranen Hochgenuss.
Ingredients
Preparation method
Preparation & Searing
Pat the chicken thighs dry, then season with a little salt, pepper, and half of the smoked paprika. Heat 2 tbsp olive oil in a large Dutch oven and sear the chicken on both sides until golden brown. Remove and set aside.
Finely dice the onion and garlic cloves. Deseed the red bell pepper and cut into bite-sized strips. Soak the saffron threads in a little warm chicken broth.
Sautéing Vegetables & Rice
Heat the remaining olive oil in the same pot. Gently sauté the onions and pepper strips for about 4 minutes. Add the garlic, remaining paprika, and chopped canned tomatoes, then simmer for 2 minutes.
Chef's tip
For a particularly crispy layer of rice at the bottom (socarrat), let the pot sizzle uncovered for the last 2 minutes over slightly higher heat.
Leftovers reheat wonderfully the next day in the oven or in a pan.
15 min
Under an hour
