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Spanish Chicken and Fennel Rice Pot | Arroz con Pollo e Hinojo
(0)
45 min
Quick
Knuspr-Küche
Ein aromatischer spanischer One-Pot-Herbstklassiker: Saftiges Hähnchenfilet, feiner Fenchel und traditioneller Paellareis garen zusammen mit Safran, geräuchertem Paprikapulver und kräftiger Hühnerbrühe zu einem sämigen Reistopf.
Ingredients
Preparation method
Preparation & searing
Cut the skinless chicken breast fillet into approx. 3 cm cubes, pat dry, and season with a little fine salt and black pepper. Clean and trim the fennel, reserving the delicate fennel fronds for garnish. Halve the bulb, cut out the core, and slice the fennel into thin strips. Finely chop the yellow onion and garlic cloves.
Heat the extra virgin olive oil in a large Dutch oven or deep sauté pan over medium-high heat. Sear the chicken cubes for about 4–5 minutes on all sides until lightly browned. Then remove them from the pot and set aside on a plate.
Fennel sofrito & toasting rice
Reduce the heat to medium. Sauté the fennel strips and diced onion gently in the remaining oil for about 5 minutes until the fennel softens and begins to lightly caramelize. Add the chopped garlic and cook for 1 minute.
Chef's tip
Don't discard the delicate fennel fronds: they have a wonderfully fresh anise aroma and make a perfect herb topping together with the parsley.
For an even more intense saffron flavor, you can steep the saffron threads in 2 tbsp hot chicken broth for 10 minutes before adding them to the rice.
15 min
Under an hour
