Rice with Chicken from Cataluña | ARROZ CON POLLO
Course: MainServings
2
peopleCooking time
26
minutesDelve into the flavors of Catalunya with this authentic Spanish Rice with Chicken recipe. Perfectly browned chicken pieces nestled in flavourful short-grain rice make for a comforting main course. Ideal for a cozy family meal, this dish pairs well with a variety of sides and wines.
Ingredients
- Spanish Rice with Chicken
1 1/2 to 2 small chicken legs
200g Spanish short grain rice
500ml boiling chicken stock
2 or 3 tomatoes
1 smallish onion
1/2 smallish green pepper
40g peas
2 cloves of garlic
100ml olive oil
Salt to taste
Directions
- Spanish Rice with Chicken
- Chop the chicken into chunks and fry in olive oil in a pan until nicely browned. Then, remove the chicken and set aside.
- Dice the onion and green pepper. Add the onion to the oil and cook for a minute, then add the green pepper and continue to cook on low heat for 20 minutes.
- With about 5 minutes left of cooking the vegetables, add finely chopped garlic to the pan.
- Grate the tomatoes into a pulp and add to the pan. Cook down until the mixture is thick and darkens. Add a splash of water occasionally to prevent burning.
- Return the chicken to the pan and cook for a few minutes. Then, add the rice and stir continuously for 1-2 minutes.
- Pour over the boiling chicken broth, check and adjust the seasoning with salt if needed. Cook on high heat for 10 minutes.
- Add peas and reduce the heat to a gentle simmer. Continue cooking for 6 minutes.
- Remove the pan from the heat and let it rest covered with a tea towel for 5 minutes before serving.
