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Spanish Chicken and Fennel Rice Pot | Arroz con Pollo e Hinojo
(0)
50 min
Under an hour
Knuspr-Küche
Ein sonnenverwöhnter spanischer Reistopf: Saftige Hähnchenschenkel schmoren zusammen mit aromatischem Fenchel, sonnengereiften Tomaten und edlem Safran im traditionellen Rundkornreis zu einem unwiderstehlichen One-Pot-Festmahl.
Ingredients
Preparation method
Preparation & Searing
Pat the chicken legs dry and season all over with a little salt and pepper. In a wide braising pan or paella pan, heat the olive oil over medium to high heat and sear the chicken on both sides for about 6–8 minutes until golden brown. Then remove and set aside.
Finely dice the onion and the garlic cloves. Trim the fennel, set aside the tender fennel fronds for garnishing later, and cut the bulb into thin strips.
Sofrito & Braising
In the remaining cooking fat, gently sauté the onion and fennel strips over medium heat for approx. 5 minutes until they soften and release their delicate anise aroma. Stir in the garlic, chopped canned tomatoes, and smoked paprika powder, and let simmer for 2 minutes.
Chef's tip
For the authentic socarrat effect, slightly increase the heat in the last 2 minutes of cooking time until the rice crackles softly at the bottom of the pan.
Never throw away the tender fennel fronds: they add a fresh, herbal accent that perfectly contrasts with the hearty, savory chicken.
15 min
Under an hour
