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Catalan Chicken Rice Pot | Arroz a la Catalana
(0)
45 min
Under an hour
Knuspr-Küche
Zart geschmorte Hähnchenschenkel auf aromatischem Paella-Reis mit fruchtigen Trockenpflaumen, gerösteten Pinienkernen und einem Hauch Zimt – ein traditioneller katalanischer One-Pot-Klassiker.
Ingredients
Preparation method
Preparation
Pat the chicken legs dry, halve them at the joint, and season all over with a little fine table salt and black pepper. Finely dice the onion and garlic cloves. Halve the prunes and finely chop the parsley.
Searing & sofrito
Heat the olive oil in a wide braiser or Dutch oven over medium to high heat. Sear the chicken pieces in it for 6–8 minutes on both sides until golden brown, then remove and set aside briefly.
In the same pot over medium heat, briefly toast the pine nuts until fragrant, then remove. Now sauté the diced onion in the remaining cooking fat for approx. 4 minutes until translucent. Add the garlic and a pinch of cinnamon and gently sweat for 1 minute.
Chef's tip
For a delicate Catalan crust (socarrat), leave the pot uncovered over medium heat during the last 2 minutes of cooking until the rice at the bottom crackles gently.
Prunes and cinnamon give the dish the sweet-savory depth typical of traditional Catalan cuisine, which pairs perfectly with the juicy chicken.
15 min
Under an hour
