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Spanish Chicken and Almond Rice Pot | Arroz con Pollo y Almendras
(0)
50 min
Under an hour
Knuspr-Küche
Ein aromatischer spanischer One-Pot-Klassiker: Saftig geschmorte Hähnchenschenkel treffen auf sonnengelben Safranreis, fruchtige Paprika und goldbraun geröstete Mandelblättchen. Perfekt für ein unkompliziertes, wärmendes Familiengericht mit echtem Urlaubsflair.
Preparation method
Preparation & Almonds
Toast the flaked almonds in a large frying pan or roasting pot without fat over medium heat for 2–3 minutes until golden brown and fragrant. Remove immediately and set aside on a plate.
Finely dice the onion and garlic cloves. Deseed the red bell pepper and cut into bite-sized strips. Pat the chicken legs dry and rub all over with salt, freshly ground pepper, and smoked paprika.
Searing & Sofrito
Heat the olive oil in the roasting pot. Add the chicken legs and sear on both sides for 4–5 minutes each until golden brown and crispy. Then remove the meat and briefly keep warm.
Chef's tip
For a typical Spanish 'socarrat' (crispy rice crust at the bottom), slightly increase the heat during the last 2 minutes of cooking until the rice crackles gently.
Boneless chicken thighs can also be used instead of chicken legs – this shortens the cooking time by about 5 minutes.
15 min
Under an hour
