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Spanish Orange Chicken Rice Pot | Arroz con Pollo a la Naranja
(0)
55 min
Under an hour
Knuspr-Küche
Ein sonnenverwöhnter spanischer One-Pot-Klassiker: Zartes Hähnchen schmort gemeinsam mit feinem Paella-Reis, fruchtigem Orangensaft, sonnengereifter Paprika, Rosmarin und edlem Safran zu einem herrlich aromatischen Reiseintopf.
Preparation method
Preparation & searing
Pat the chicken thighs dry and rub all over with salt, pepper, and 1 tsp smoked paprika. Heat 2 tbsp olive oil in a large braising pot and sear the chicken pieces over medium-high heat on both sides for about 6 to 8 minutes until golden brown. Remove and set aside on a plate.
Finely chop the onion and garlic cloves. Wash, deseed, and cut the red bell pepper into thin strips. Finely grate the zest of one organic orange, then halve both oranges and squeeze the juice (approx. 150 ml). Soak the saffron threads in 3 tbsp warm chicken broth.
Sofrito & sautéing rice
Add the remaining tablespoon of olive oil to the same braising pot. Add the onions and bell pepper strips and gently sauté over medium heat for approx. 4 minutes until the onions are translucent. Add the garlic, grated orange zest, and rosemary sprigs and sauté for 1 minute.
Chef's tip
For a typically Spanish socarrat crust on the bottom of the pot, remove the lid for the last 2 minutes and allow the rice to fry lightly over slightly higher heat without stirring.
Be sure to use untreated organic oranges, as the fine zest imparts essential citrus oils and unmistakable Valencian freshness to the dish.
15 min
Under an hour
