A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Spanish Chicken and Leek Rice Pot | Arroz con Pollo y Puerro
(0)
40 min
Under an hour
Knuspr-Küche
Saftiges Hähnchenfleisch sanft geschmort mit herbstlichem Lauch, aromatischem Paella-Reis, Safran und einem Hauch geräuchertem Paprikapulver. Ein wärmender spanischer One-Pot-Klassiker für kühle Herbsttage.
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into bite-sized pieces. Season with a little salt and pepper. Wash the leek thoroughly, trim, and cut into approx. 1 cm thick rings. Finely dice the yellow onion and garlic. Warm the chicken broth and let the saffron threads steep in it.
Searing & Cooking
Heat the extra virgin olive oil in a large, deep skillet or Dutch oven over medium heat. Sear the chicken pieces on all sides for approx. 4–5 minutes until golden brown, then remove and set aside.
In the same pan juices, gently sauté the diced onion and sliced leek for approx. 4 minutes until the leek becomes tender and fragrant. Stir in the garlic, chopped canned tomatoes, and smoked paprika, and simmer for 2 minutes.
Chef's tip
For a traditional socarrat crust: Slightly increase the heat during the last 2 minutes of cooking until the rice sizzles quietly at the bottom of the pan and forms a golden-brown crust.
Instead of chicken breast fillet, boneless chicken thighs can also be used – they stay especially juicy when braised.
15 min
Under an hour
