Serves 2
Directions
- 1In a pot with olive oil, brown a couple of cloves of garlic and the seasoned chicken.
- 2Incorporate the chopped garlic, give it a couple of turns and moisten with white wine.
- 3Evaporate completely and reserve the chicken.
- 4Poach the onion in the same oil.
- 5Incorporate the crushed tomato and fry.
- 6Add the paprika, give it a couple of turns.
- 7Reincorporate the chicken and add the rice.
- 8Sauté for a couple of minutes and moisten with the hot broth.
- 9Correct the salt, incorporate the saffron infusion and cook over low heat, stirring every few minutes so that it is very creamy.
- 10When it is at its point, plate and enjoy.
Ingredients
- 500 g chicken wings/thighs
- 200 g arborio rice (or rice for creamy dishes)
- 800 ml chicken broth
- 8 garlic cloves
- 1 onion
- 3 tablespoons grated/crushed tomato
- 100 ml white wine
- 0.4 g ground saffron (infused/diluted in 100ml of hot water)
- 2 bay leaves
- 1 teaspoon sweet paprika
- to taste salt
- to taste pepper
- extra virgin olive oil
Equipment
pan
Tips
- Stirring the rice every few minutes helps it release starch and become creamier.
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