Arroz con pollo
Rice with chicken, vegetables, saffron and paprika
Ingredienti
- riso250 g
- cosce di pollo700 g
- peperone1 pz
- pomodori in scatola400 g
- zafferano0.2 g
- paprica1 cucchiaino
- sale1 a piacere
- brodo500 ml
Istruzioni
Season the chicken thighs with salt and pepper and fry until golden brown.
Add the sliced bell pepper, tomatoes, paprika and saffron, and heat for 2–3 minutes.
Add the rice and stir so that it is coated with the juices and spices.
Pour in hot water or broth at a ratio of approximately 1:2 to the rice.
Cook covered for 18–20 minutes over low heat, without stirring.
Remove from the heat, leave for 5 minutes and serve the chicken with the rice.
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