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Arroz al Chilindrón | Spanish Chicken Rice Pot
(0)
45 min
Under an hour
Knuspr-Küche
Ein traditioneller spanischer One-Pot-Klassiker: Zarte Hähnchenschenkel und aromatischer Serranoschinken schmoren mit fruchtiger Paprika, stückigen Tomaten und Paella-Reis in herzhaftem Fond.
Ingredients
Preparation method
Preparation
Wash, deseed and slice the bell peppers into thin strips. Finely dice the onion and garlic cloves. Cut the Serrano ham into thin strips. Roughly chop the parsley.
Pat the chicken legs dry and season all over with a little fine table salt and ground black pepper.
Cooking
Heat the olive oil in a large braising pot. Sear the chicken legs on both sides for 4-5 minutes until golden brown, then remove and set aside.
Chef's tip
For a traditional crust (socarrat) on the bottom of the pot, you can let the rice toast uncovered over medium heat for another 2 minutes at the end.
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