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Spanish Chicken and Fennel Rice Pot | Arroz con Pollo e Hinojo
(0)
45 min
Under an hour
Knuspr-Küche
Ein aromatischer spanischer Klassiker neu interpretiert: Zartes Hähnchenbrustfilet und herbstlicher Fenchel schmoren gemeinsam mit feinem Paella-Reis, Safran und fruchtigen Tomaten in einer Pfanne. Ein unkompliziertes One-Pot-Gericht voller mediterraner Aromen.
Preparation method
Preparation
Pat the chicken breast fillets dry and cut them into bite-sized cubes. Finely chop the onion and garlic cloves. Wash the fennel, remove the stalk, and cut the bulb into thin strips. Set aside the delicate fennel fronds for the garnish. Warm the chicken broth and let the saffron threads steep in it.
Cooking
Heat the olive oil in a large frying pan or braiser. Brown the chicken cubes on all sides over medium to high heat for 4–5 minutes until golden brown. Season with salt and black pepper, then remove from the pan and set aside.
In the remaining oil, gently sauté the onion, garlic, and fennel strips over medium heat for about 4 minutes until the vegetables become soft and fragrant. Stir in the smoked paprika and toast briefly.
Chef's tip
For a particularly authentic Spanish socarrat crust, let the pan sizzle gently uncovered during the last 2 minutes until the rice at the bottom smells wonderfully crispy.
15 min
Under an hour
