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Arroz con Costra | Spanish Crusted Rice with Chicken
(0)
40 min
Under an hour
Knuspr-Küche
Traditioneller spanischer Krustenreis aus Alicante: Zartes Hähnchen und aromatischer Safranreis garen in herzhafter Brühe und werden im Ofen mit einer luftig-goldenen Eierhaube überbacken. Ein unwiderstehlicher spanischer Festtagsgenuss aus einer Pfanne!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (or 180 °C convection). Pat the chicken breast fillet dry, cut into bite-sized pieces and season with a little fine table salt and black pepper.
Peel and finely dice the onion and garlic cloves. Wash, core and dice the red bell pepper into small cubes. Wash and finely chop the parsley. In a bowl, whisk the 4 eggs with a pinch of salt until frothy.
Searing & rice pan
Heat 30 ml of extra virgin olive oil in an ovenproof pan or paella pan. Sear the chicken pieces all over for about 4–5 minutes until golden brown, then briefly remove.
Chef's tip
Be sure to use an ovenproof pan (e.g. cast iron or a classic metal paella pan without plastic handles) so that the dish can easily move from the stovetop into the oven.
Whisk the eggs thoroughly and vigorously with a whisk to incorporate plenty of air – this ensures the crust rises especially fluffy and evenly in the oven.
15 min
Under an hour
