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Spanish Orange Chicken Rice Pot | Arroz con Pollo a la Naranja
(0)
45 min
Under an hour
Knuspr-Küche
Ein sonniges Geschmackserlebnis aus Valencia für den Herbst: Saftig geschmorte Hähnchenkeulen auf duftendem Safran-Reis, veredelt mit frisch gepresstem Orangensaft, feinem Orangenabrieb und frischem Rosmarin. Das traditionelle spanische Pfannengericht vereint fruchtige Citrusfrische mit herzhaftem Schmorgenuss – alles in einem einzigen Topf zubereitet.
Ingredients
Preparation method
Preparation
Pat the chicken legs dry and rub all over with a little table salt, freshly ground black pepper, and half of the smoked paprika.
Peel and finely dice the onion and garlic cloves. Wash one orange thoroughly with hot water, finely grate the zest, then halve both oranges and squeeze out the juice (approx. 150 to 200 ml juice). Optionally, slice half an orange thinly for garnish.
Strip the needles from one rosemary sprig and chop finely; leave the second rosemary sprig whole. Wash the parsley, shake dry, and chop finely.
Chef's tip
The traditional Spanish secret for 'socarrat': do not stir the rice pot at all during braising. In the last 2 minutes, the heat can be increased slightly so that a wonderfully aromatic crispy layer forms at the bottom of the pan.
It is best to use untreated organic oranges, as the fine zest combined with the saffron gives the rice its characteristic sunny, fruity aroma.
15 min
Under an hour
