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Spanish Lemon Chicken Rice Pot
(0)
45 min
Under an hour
Knuspr-Küche
Ein herrlich aromatischer spanischer Reistopf aus einer einzigen Pfanne: Saftige Hähnchenschenkel schmoren auf sonnigem Safran-Reis mit frischer Zitrone, Knoblauch und duftendem Rosmarin. Einfach, unkompliziert und voller Urlaubsgefühl!
Preparation method
Preparation
Pat the chicken legs dry with paper towels and rub all over with a little table salt, freshly ground black pepper, and half of the smoked paprika.
Peel the onion and garlic cloves and finely dice both. Wash the lemon with hot water, finely grate the zest, and squeeze the juice from one half. Cut the remaining lemon half into wedges for serving. Strip the needles from one sprig of rosemary and chop them finely; leave the second rosemary sprig whole.
Searing & simmering
Heat the olive oil in a large pan or Dutch oven over medium-high heat. Sear the chicken legs on both sides for about 5 to 7 minutes until golden brown. Then remove them and set aside briefly on a plate.
Chef's tip
For extra-crispy chicken skin, you can place the pan under the preheated oven broiler for 3 to 5 minutes after braising.
The secret to this Spanish rice dish is not stirring during simmering: this creates the traditional 'Socarrat' on the bottom of the pan – a wonderfully crispy, aromatic crust.
15 min
Under an hour
