Easy chicken and chorizo rice, step by step recipe
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Total: 50 min Diners: 2 – 3
Chicken is perhaps the most consumed white meat in Spain Although then I do not understand things like there are contestants of programs like Masterchef who have never cooked a chicken before, I understand that I understand that one is not used to cook lobster daily, but chicken! Anyway, what we were going, today we bring you a recipe to prepare an easy chicken rice with which even the jury of Masterchef would rebañaría the dish.
The secret of success? For a rice is always the same, a good sauce, a good broth and a watch to watch the time and that we do not overcook.
This easy rice with chicken is not as express as this 3-delicious rice in the microwave or this false emergency risotto, but in exchange for investing a little more time, because the difference is just that, it takes more time, since the difficulty is the same, we have a rice that tastes like home, rice on Sundays at grandma’s house.
Preparation of Arroz con pollo easy step by step
Although when you start cooking is usually afraid of rice, the truth is that they are easier than it seems, it’s just a matter of getting to do it.
Ingredients
Chicken wings, 5 Chorizo or chistorra sausage, 100 g Brillante Sabroz rice, 130 g Homemade chicken stock, 350 ml (*) Red bell pepper, 1 onion, ½ Carrot, 1 La Vera sweet paprika, 1 tablespoon Turmeric, 1 teaspoon White wine, 50 ml Salt Pepper Extra virgin olive oil (**) (*) It can be a broth made in the traditional way or made using a homemade stock cube. (**) We will need a sufficient amount to brown the chicken first, which we will then remove to leave only a small amount.
Step 1
We heat extra virgin olive oil in the pan where we are going to cook the rice over high heat (10/12). We will need to pour enough to have a bottom of at least 5 mm of oil. Season the chicken wings with salt and pepper and brown them skin side down in the same pan in which we are going to prepare the rice. When the skin is golden brown and crispy, we turn them over and lower the heat a little to finish cooking. They should be completely cooked.
While the wings are cooked, peel and chop the onion, the carrot and the pepper.
Step 2
When the wings are ready we reserve them on a plate and, being careful not to burn ourselves, we remove almost all the oil from the pan and leave only a couple of tablespoons or three and the “grumitos” that have been left at the bottom, because they contain a lot of flavor. At this point we should have the Vegetable Recipes ready.
Step 3
Put the pan back on the heat with the oil that we have left and fry the Vegetable Recipes over medium-high heat (7/12) until the onion begins to become transparent. Then add the chistorra and continue frying over medium heat (5/12) until the Vegetable Recipes are very tender.
As the chorizo or chistorra usually release enough fat we can remove some of it with the help of a spoon.
Remove from the heat, make a hole in the center and add the sweet paprika from La Vera and turmeric.
Step 4
Mix well, put it back on the heat, add the white wine and turn up the heat (9/12) so that the alcohol evaporates. We will know because it stops smelling of alcohol, but it is better to be aware because as it is on high heat and the alcohol evaporates quickly we should not risk running out of liquid.
Step 5
When the alcohol has evaporated, add ourhomemade broth and when it starts to boil. and, when it starts to boil, add the rice in the form of rain so that it is well distributed, because once the rice is poured no more spoon. As soon as we see that it is boiling again, we lower the heat (3/12) and now it’s time to start the clock.
Step 6
After10 minutes, place the chicken wings with the skin side up to heat them, and 10 minutes later remove from the heat.remove from the heat, cover the pan with a clean cloth -not with the lid of the pan, which would then condense the steam and spoil the final result-, let them rest for 5 minutes and they are ready to eat.
