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Spanish Chicken and Aubergine Rice Pot | Fine One-Pot
(0)
45 min
Under an hour
Knuspr-Küche
Ein herbstlicher spanischer One-Pot-Klassiker: Saftige Hähnchenschenkel und zart angebratene Auberginenwürfel schmoren mit aromatischem Paella-Reis, Safran und Tomaten zu einem herrlich wärmenden Eintopf.
Ingredients
Preparation method
Preparation
Finely dice the onion and garlic. Wash the aubergine and cut into approx. 2 cm cubes. Pat the chicken thighs dry and season all over with a little table salt and black pepper.
Heat the chicken broth in a small pot and let the saffron threads steep in it so that the delicate aroma and golden colour fully develop.
Searing & Braising
Heat the olive oil in a large braising pot. Sear the chicken thighs over medium to high heat on both sides for approx. 6–8 minutes until golden brown, then remove and set aside.
Chef's tip
For a fine crust on the bottom of the pot (socarrat), slightly increase the heat during the last 2 minutes of cooking until it crackles gently.
Leftovers can be kept in the refrigerator for up to 2 days and reheated in a pot with a small splash of water or broth.
15 min
Under an hour
