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Arroz Brut | Mallorcan Rice Stew
(0)
40 min
Under an hour
Knuspr-Küche
Arroz Brut ist ein legendärer spanischer Eintopf-Klassiker aus Mallorca: Zartes Hähnchenfilet und frische Champignons schmoren gemeinsam mit Paella-Reis in einem aromatischen Gewürzsud aus Safran, geräucherter Paprika und einem Hauch Zimt. Ein wärmendes One-Pot-Hauptgericht für herbstliche Wohlfühlmomente.
Ingredients
Preparation method
Preparation
Cut the chicken breast fillet into bite-sized pieces. Clean and quarter the button mushrooms. Finely dice the onion and garlic cloves. Roughly chop the parsley.
Warm the chicken broth in a small pot and let the saffron threads steep for approx. 5 minutes to fully release their delicate aroma and golden color.
Cooking in the pot
Heat 2 tbsp of olive oil in a large, heavy pot or Dutch oven. Sear the chicken pieces over high heat on all sides for approx. 4–5 minutes, season with a little salt and pepper, and set aside briefly on a plate.
Chef's tip
Arroz Brut is traditionally served quite brothy to soupy (arroz caldoso) – never dry like a classic paella. If needed, simply pour in a little more warm broth during cooking.
The subtle pinch of cinnamon is the secret of the Mallorcan spice blend, giving the dish its unmistakable autumnal warmth and depth.
15 min
Under an hour
