Kategorie

Spanish chicken rice

Name: Spanish chicken rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 250 g short-grain rice; 500 g boneless chicken thighs, diced; 1 red pepper (150 g), diced; 1 onion (150 g), finely diced; 2 garlic cloves, finely chopped; 2 tbsp olive oil; 500 ml hot chicken stock; 1 tsp sweet paprika; 1 pinch saffron threads; 1 tsp salt; 1/2 tsp black pepper

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Have the stock and saffron ready. Season chicken with salt and pepper.
Heat oil in a wide pan and brown chicken for 4 minutes. Remove.
Cook pepper and onion for 6 minutes; add garlic for 30 seconds. Stir in paprika briefly.
Add rice and turn for 1 minute. Return chicken and add hot saffron stock; spread once evenly.
Bring to a boil, then cook uncovered over low heat for 16 to 18 minutes. Do not stir. When rice is tender and liquid absorbed, cover and rest 5 minutes.