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Spanish Cider Chicken Rice Pot | Arroz con Pollo a la Sidra
(0)
50 min
Under an hour
Knuspr-Küche
Ein herbstlicher spanischer Klassiker aus Asturien: Saftige Hähnchenschenkel werden knusprig angebraten und zusammen mit Paella-Reis, fruchtigen Apfelspalten, Zwiebeln und geräuchertem Paprikapulver sanft in feinem Apfelwein und kräftiger Geflügelbrühe geschmort. Ein aromatisches One-Pot-Gericht voller Tiefe.
Ingredients
Preparation method
Preparation & searing
Thoroughly pat the chicken thighs dry and season all over with 2 g fine table salt and 1 g ground black pepper. Peel and finely dice the yellow onion and garlic cloves. Wash, quarter, core, and cut the apples into bite-sized wedges.
Heat 30 ml extra virgin olive oil in a large, deep frying pan or roasting pan. Add the seasoned chicken thighs and sear over medium to high heat on both sides for 4–5 minutes each until golden brown and crispy. Then remove the meat and set aside briefly on a plate.
Preparing the base & cooking the rice
In the remaining rendered fat, sauté the diced onion for 3 minutes until translucent. Add the garlic and 5 g smoked paprika powder and sauté for about 1 minute while stirring until a wonderful smoky aroma arises.
Chef's tip
For an authentic Asturian note, a naturally cloudy, tart cider (sidra) is recommended. If you prefer to avoid alcohol, you can use naturally cloudy organic apple juice mixed with a splash of apple cider vinegar.
Do not stir the rice after adding the broth – this allows a deliciously crispy rice crust to form at the bottom, the typical Spanish 'socarrat'.
15 min
Under an hour
