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Spanish Chicken and Zucchini Rice Pan | Arroz con Pollo y Calabacín
(0)
45 min
Quick
Knuspr-Küche
Eine aromatische spanische Reispfanne mit saftigem Hähnchenbrustfilet, knackiger Zucchini, fruchtiger Paprika und edlem Safran. Perfekt für ein unkompliziertes One-Pot-Abendessen voller mediterraner Aromen.
Ingredients
Preparation method
Preparation
Rinse the chicken breast fillet under cold water, pat dry, and cut into bite-sized pieces of approx. 2–3 cm. Season with a little salt and freshly ground pepper.
Wash the zucchini, quarter lengthwise, and cut into approx. 1 cm thick pieces. Deseed and dice the red bell pepper. Peel and finely chop the onion and garlic cloves. Dissolve the saffron threads in a little warm chicken broth.
Cooking instructions
Heat the olive oil in a large, wide pan (ideally a paella pan or large braising pan) over medium to high heat. Sear the chicken pieces on all sides for approx. 4–5 minutes until golden brown, then remove from the pan and set aside.
Chef's tip
Secret tip for perfect rice: After pouring in the broth, the rice pan should no longer be stirred so that the rice grains remain intact and develop their typical texture as well as the fine socarrat at the bottom of the pan.
Serving suggestion: Pairs well with a light green leaf salad with lemon vinaigrette and fresh garlic baguette (Pan con Tomate).
15 min
Under an hour
