Arroz Con Pollo
Succulent chicken pieces with the irresistible flavour of chorizo. The depth of flavour delivered by the chicken-based meat stock makes for one amazing dish that is sure to become a favourite in your kitchen!
Method
- Mix the chicken with half the olive oil, paprika, salt and pepper. Set aside.
- Heat the remaining oil in a paella pan or large frying pan over a medium to high heat. Fry the chorizo gently until browned and releasing its oil. Lift out with a slotted spoon.
- Brown the chicken in the chorizo oil, then set aside with the chorizo.
- Add the rice and toast gently for 30 seconds. Add the wine and bubble for 1 minute. Add the sofrito, bubble for another minute, then add the meat stock. Stir gently, reduce the heat and simmer uncovered without stirring for 12 minutes. Add a splash of water if needed.
- Return the chicken and chorizo and cook uncovered for a further 5 minutes, or until the rice is cooked and the chicken is fully cooked through.
- Turn off the heat, cover and rest for 1 to 2 minutes. Serve in bowls.
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