Dark Rice with Chicken from Cataluña | ARRÒS FOSC DE L’EMPORDÀ
Course: MainServings
2
peopleCooking time
30
minutesA traditional Catalonian recipe, ‘Dark’ Rice with Chicken, also known as Arròs Fosc de l’Empordà, features succulent chicken wings, neck, liver, gizzard, and pork ribs combined with Spanish short grain rice, all simmered in a rich chicken stock with authentic Mediterranean flavors of tomato, garlic, and onion. Learn to cook this hearty dish, perfect for an intimate dinner for two.
Ingredients
- Dark Rice with Chicken
chicken wings, neck, liver and gizzard
200g Spanish short grain rice
100g pork ribs
750ml chicken stock
2 or 3 tomatoes
an onion
2 cloves of garlic
100ml olive oil
salt to taste
Directions
- Dark Rice with Chicken
- Remove the neck, wings, liver, and gizzard, cutting out the gritty sack from the gizzard and removing any green bile from the liver.
- Fry the chicken parts in olive oil, seasoning with salt. Once nicely browned, remove from the pan.
- Dice the onion and cook in the same oil over low heat for 10 minutes.
- Finely chop the garlic and add to the pan, cooking for another 5 minutes until the onions start to caramelise.
- Grate the tomatoes and add to the pan, reducing until concentrated. Add a splash of stock or water occasionally to prevent burning.
- Return the chicken to the pan and stir for a few minutes before adding the stock. Simmer for 5 minutes.
- Add the rice, bring to a boil for 10 minutes, then season with salt. Reduce heat and simmer for another 5 minutes.
