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Arroz con Pollo y Calabaza | Spanish Pumpkin Rice Pot
(0)
45 min
Under an hour
Knuspr-Küche
Ein herbstlicher spanischer Klassiker aus einem Topf: Zartes Hähnchen und samtiger Hokkaido-Kürbis, geschmort mit saftigem Paella-Reis, geräuchertem Paprika und sonnigem Safran. Aromatisch, wärmend und unkompliziert zubereitet.
Ingredients
Preparation method
Preparation
Thoroughly wash the Hokkaido pumpkin, cut in half, deseed, and cut the flesh along with the skin into bite-sized cubes of approx. 2 cm. Finely chop the onion and garlic cloves. Wash, deseed, and slice the red bell pepper into thin strips. Pat the chicken thighs dry and lightly season with salt and black pepper.
Briefly warm the chicken broth. Stir the saffron threads into 3–4 tablespoons of the warm chicken broth and let infuse for approx. 5 minutes so the delicate saffron aroma and vibrant golden-yellow colour can fully develop.
Cooking in the pot
Heat 2 tablespoons of olive oil in a large, wide braising pot or paella pan. Sear the seasoned chicken thighs over medium to high heat for 6–8 minutes on both sides until golden brown. Then remove and briefly set aside on a plate.
Chef's tip
Hokkaido benefit: The skin of the Hokkaido pumpkin does not need to be peeled – it becomes wonderfully tender during braising and gives the Spanish rice pot extra bite and a vibrant orange glow.
Socarrat for connoisseurs: If you love the crispy crust on the bottom of the pot, remove the lid 2 minutes before the end of the cooking time and let the rice sizzle over slightly higher heat without stirring until it crackles gently and smells wonderfully nutty.
15 min
Under an hour
