Spanish Arroz con Pollo
Rice with chicken, vegetables, saffron, and paprika
Ingredients
- rice250 g
- chicken thighs700 g
- bell pepper1 pcs
- canned tomatoes400 g
- saffron0.2 g
- paprika1 tsp
- salt1 to taste
- broth500 ml
Instructions
Season the chicken thighs with salt and pepper and brown them well.
Add sliced bell pepper, tomatoes, paprika, and saffron, and cook for 2-3 minutes.
Add the rice and stir so it is coated with the juices and spices.
Pour in hot water or broth at about a 1:2 ratio to the rice.
Cook covered over low heat for 18-20 minutes without stirring.
Remove from the heat, let rest for 5 minutes, and serve the chicken with the rice.
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