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Spanish Chicken and Mushroom Rice Pot | Arroz con Pollo y Setas
(0)
45 min
Quick
Knuspr-Küche
Ein herzhafter spanischer One-Pot-Klassiker: Zartes Hähnchen, aromatische braune Champignons und Paellareis schmoren zusammen mit Weißwein, Hühnerbrühe, frischem Rosmarin und geräuchertem Paprikapulver zu einem wunderbar sämigen Arroz meloso.
Ingredients
Preparation method
Preparation & searing
Cut the chicken thighs into bite-sized pieces, pat dry and season with a little fine table salt and black pepper. Clean and quarter the button mushrooms. Finely dice the onion and garlic. Pluck the rosemary leaves from the sprig and chop them finely.
Heat the extra virgin olive oil in a large Dutch oven or deep pan. Sear the chicken pieces over medium-high heat from all sides for 5–7 minutes until golden brown, then remove from the pot and set aside.
Sautéing mushrooms & sofrito
Fry the quartered mushrooms in the remaining pan fat for 4–5 minutes over high heat until browned. Add onion, garlic and the chopped rosemary and sauté for approx. 2–3 minutes until translucent.
Chef's tip
For an even woodier, earthy flavor, you can combine the button mushrooms with fresh seasonal chanterelles or porcini mushrooms.
If you prefer to avoid alcohol, simply replace the white wine with the same amount of additional chicken broth and a splash of fresh lemon juice.
15 min
Under an hour
