Arroz con Pollo

Ingredients for Arroz con Pollo

• 8 bone-in, skin-on chicken thighs (about 900g ), rinsed and patted dry

• Sal kosher y pimienta negra recién molida al gusto

• 3 cucharadas de aceite de oliva

• 1 yellow onion, finely chopped

• 1 green pepper, cored, seeded, and chopped

• 3 jarred piquillo peppers, sealed and chopped, or 1 red pepper, cored, seeded, and chopped

• 3 dientes de ajo, picados

• 2 Roma (plum) tomatoes, halved, seeded, and chopped

• 1/2 teaspoons ground Espelette pepper, cayenne pepper, or hot paprika

• 2 hojas de laurel

• 2 cucharadas de pasta de tomate

• 190g basmati rice

• 1 small packet (1 1/4 teaspoons ) Sazón seasoning

• 1/2 teaspoons saffron threads

• 725ml store-bought low-sodium broth

• Hot sauce, such as Crystal, to taste

• 2 cucharadas de cilantro fresco picado

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 cup plain whole-milk yoghurt for serving

• Lime zest (optional)

1. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside.

2. Drain half the oil from the pan and return the pan to the heat. Add the onion, pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.

3. Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot grill until the chicken is crispy and golden brown on top.

4. To serve, remove the bay leaves, sprinkle the coriander and parsley over the rice, and gently stir to incorporate. Serve directly from the pan, with the yoghurt sprinkled with lime zest and the bottle of hot sauce on the side.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.