Rice with Chicken and Artichokes | ARROZ MELOSO CON POLLO

Directions

• Creamy Rice with Artichokes
• Leaving the bone in, chop the chicken leg into around 6 large chunks. In a deep frying pan, brown the chicken all over in a generous amount of olive oil, seasoning with salt. Once nicely browned, remove the chicken from the pan.
• Finely dice the onion and peppers and roughly chop the garlic. Add the onion to the same flavor-packed oil and sweat gently, seasoning with salt. Once slightly softened, add in the peppers and continue to cook gently for around 15 minutes, adding the garlic after 10 minutes.
• Add in the artichokes and stir for a couple of minutes, seasoning with salt as needed.
• Grate the tomatoes into a pulp. Add the pimentón pepper powder into the vegetables followed immediately by the tomato pulp.
• Patiently reduce the mixture down until the texture is thick and jammy. Return the chicken to the pan and stir to coat with the vegetable mixture.
• Add in the rice and lightly toast for a couple of minutes. Sprinkle in the saffron and pour over the boiling stock.
• Keep the stock at a strong boil for around 5 minutes, then turn the heat down slightly for a final 10 minutes. Add extra stock if it starts to dry up and check the broth for seasoning. Add in the peas with only a couple of minutes to go (or add them in earlier with the rice if you prefer them less tender).
• Set aside, covered with a cloth, to rest for around 5 minutes before serving.