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Spanish Beer-Chicken Rice Pot | Arroz con Pollo a la Cerveza
(0)
50 min
Under an hour
Knuspr-Küche
Hol dir das spanische Lebensgefühl direkt auf den Herd: Saftig angebratene Hähnchenschenkel schmoren zusammen mit feinem Paella-Reis, fruchtiger Paprika und aromatischem Bier in einem einzigen Topf zu einem herzhaften Herbst-Klassiker. Das Bier verleiht der Sauce eine wunderbare Malznote und sorgt für zartes Fleisch. Wenig Abwasch, maximaler Geschmack und echtes Urlaubsaroma für dein gemütliches Abendessen.
Preparation method
Preparation & searing
Finely chop the onion and garlic cloves. Deseed the red bell pepper and cut into bite-sized strips. Coarsely chop the parsley and set aside for the garnish.
Rub the chicken thighs with a little salt and pepper. Heat the olive oil in a large braising pot and sear the chicken thighs on both sides for about 6 to 8 minutes until golden brown, then set aside briefly on a plate.
Braising & cooking
In the same pot, sauté the onion, garlic, and bell pepper strips over medium heat for about 3 minutes. Stir in the paella rice and toast for 1 minute until translucent. Season with smoked paprika and ground cumin.
Chef's tip
For a particularly authentic flavour, you can use a Spanish lager such as Estrella Damm. If you prefer it even heartier, fry a few slices of chorizo before adding the rice.
If possible, do not stir the rice during cooking so that it can form the typically Spanish, slightly crispy crust (socarrat) on the bottom of the pot.
30 min
Under an hour
