# Arroz con Carrilleras

Chef prepares a premium rice dish, using carrilleras (beef cheeks), with a concentrated alitas de pollo (chicken wings) sauce and caramelized onion.

- Cuisine: Spanish
- Category: Appetizer
- Language: en

## Ingredients

- carrilleras de vaca
- puerro
- zanahoria
- cebolla
- ajo
- tomate
- pasta de tomate concentrado
- Pedro Ximénez
- Pimentón de la Vera
- Caldo de carne
- arroz bomba
- concentrado de alitas de pollo con cebolla caramelizada

## Instructions

1. Sear the carrilleras.
2. Once seared, set aside and mark well, getting a good fond.
3. Sauté vegetables.
4. Deglaze with the vegetables.
5. Add tomato concentrate, natural tomato, and sweet paprika from La Vera.
6. Add the carrilleras.
7. Add a splash of Pedro Ximénez.
8. Cook in a pressure cooker for 4 hours, or in a normal pot for 6 hours.
9. Separate the meat from the sauce.
10. Reduce the sauce until it reaches a syrup consistency.
11. Cook the rice.
12. Shred the carrilleras and arrange them well.
13. Put two carrilleras in the middle.
14. Glaze with the reduced sauce.
15. Add a sauce with concentrated chicken wings and caramelized onion.

## Equipment

- knife
- cutting board
- pot
- wooden spoon
- pressure cooker
- colander
- paella pan

## Tips

- Sear the carrilleras until golden brown.
- Scrape the bottom of the pot when deglazing to release flavor.
- Reduce the sauce until it has the consistency of syrup.
- Use fat from the broth instead of olive oil.
- For the sofrito and broth, chef already has videos uploaded to his profile

## Source

- Original video: https://vm.tiktok.com/ZNdMsLcv1/
- Recipe page: https://www.cliprecipe.com/recipe/65005b43-5768-4856-9254-0372afbabc51
- Extracted: 2025-05-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt