Arroz Meloso de Pollo al Ajillo
Serves 2
Directions
- 1In a pot with olive oil, brown a couple of cloves of garlic and the seasoned chicken.
- 2In a pot with olive oil, brown a couple of cloves of garlic and the seasoned chicken.
- 3In a pot with olive oil, brown a couple of cloves of garlic and the seasoned chicken.
- 4Incorporate the chopped garlic, give it a couple of turns and moisten with white wine.
- 5Incorporate the chopped garlic, give it a couple of turns and moisten with white wine.
- 6Incorporate the chopped garlic, give it a couple of turns and moisten with white wine.
- 7Evaporate completely and reserve the chicken.
- 8Evaporate completely and reserve the chicken.
- 9Evaporate completely and reserve the chicken.
- 10Poach the onion in the same oil.
- 11Poach the onion in the same oil.
- 12Poach the onion in the same oil.
- 13Incorporate the crushed tomato and fry.
- 14Incorporate the crushed tomato and fry.
- 15Incorporate the crushed tomato and fry.
- 16Add the paprika, give it a couple of turns.
- 17Add the paprika, give it a couple of turns.
- 18Add the paprika, give it a couple of turns.
- 19Reincorporate the chicken and add the rice.
- 20Reincorporate the chicken and add the rice.
- 21Reincorporate the chicken and add the rice.
- 22Sauté for a couple of minutes and moisten with the hot broth.
- 23Sauté for a couple of minutes and moisten with the hot broth.
- 24Sauté for a couple of minutes and moisten with the hot broth.
- 25Correct the salt, incorporate the saffron infusion and cook over low heat, stirring every few minutes so that it is very creamy.
- 26Correct the salt, incorporate the saffron infusion and cook over low heat, stirring every few minutes so that it is very creamy.
- 27Correct the salt, incorporate the saffron infusion and cook over low heat, stirring every few minutes so that it is very creamy.
- 28When it is at its point, plate and enjoy.
- 29When it is at its point, plate and enjoy.
- 30When it is at its point, plate and enjoy.
Ingredients
- 500 g chicken wings/thighs
- 500 g chicken wings/thighs
- 500 g chicken wings/thighs
- 200 g arborio rice (or rice for creamy dishes)
- 200 g arborio rice (or rice for creamy dishes)
- 200 g arborio rice (or rice for creamy dishes)
- 800 ml chicken broth
- 800 ml chicken broth
- 800 ml chicken broth
- 8 garlic cloves
- 8 garlic cloves
- 8 garlic cloves
- 1 onion
- 1 onion
- 1 onion
- 3 tablespoons grated/crushed tomato
- 3 tablespoons grated/crushed tomato
- 3 tablespoons grated/crushed tomato
- 100 ml white wine
- 100 ml white wine
- 100 ml white wine
- 0.4 g ground saffron (infused/diluted in 100ml of hot water)
- 0.4 g ground saffron (infused/diluted in 100ml of hot water)
- 0.4 g ground saffron (infused/diluted in 100ml of hot water)
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
- 1 teaspoon sweet paprika
- 1 teaspoon sweet paprika
- 1 teaspoon sweet paprika
- to taste salt
- to taste salt
- to taste salt
- to taste pepper
- to taste pepper
- to taste pepper
- extra virgin olive oil
- extra virgin olive oil
- extra virgin olive oil
Equipment
pan
Tips
- Stirring the rice every few minutes helps it release starch and become creamier.