Spanish chicken and rice
Spain on a Fork · ♥ 1.7K likes · 22.7K views · 8 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
Spanish chicken and rice
- 2 whole boneless chicken breasts
- sea salt
- freshly cracked black pepper
Pat the chicken breasts dry, cut them into one inch pieces and season with sea salt and black pepper.
Brown the chicken in a single layer 3 to 4 minutes per side without cooking it through, then remove and set aside.
- 1 whole onion
- 1 whole red bell pepper
- 6 cloves garlic
In the same pan add the onion, red bell pepper and garlic, mix to coat and saute about 4 minutes, mixing continuously.
- ½ tsp sweet smoked Spanish paprika
- ½ g dried thyme
Add the paprika and thyme and mix quickly to make them fragrant.
- 120 g tomato sauce
- 0.17 g saffron threads
- sea salt
- freshly cracked black pepper
Add the tomato sauce and saffron, season with salt and pepper, mix and simmer about 4 minutes until slightly thickened.
- 720 ml water
- sea salt
- 2 whole bay leaves
- 190 g rice
Return the chicken in a single layer, add the water, a kiss of salt and the bay leaves, raise to high heat and mix gently.
Once boiling, add the rice, mix to distribute, cover and lower to low heat.
- 75 g frozen peas
At 15 minutes uncover, spread the frozen peas over the rice, cover again and simmer 3 minutes more until the peas are tender.
- 10 ml fresh lemon juice
Off the heat, squeeze the lemon juice over the rice and fluff gently with a fork.
Lemon, fluffing and tasting