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Bienvenidos and welcome to another episode of Spain on a Fork today we're coming in with a classic Spanish recipe that's not only packed with a ton of flavors but it's the kind of food that's going to fill your body with so much goodness we're talking Spanish chicken and rice this is known as the authentic Arroz con Pollo now the beauty of this recipe besides the fact that it's easy to make and made with simple ingredients is that it comes together in about 40 minutes yet the flavors feel like they've been simmering for hours and hours folks serve this dish next to garden salad and a bottle of Spanish wine more specifically
a gran reserva from Rioja you're gonna have yourself a taste of Spain alright let's just jump right into this I'm going to heat a large fry pan with a medium heat and add in 1/4 cup of extra virgin olive oil which is 60 ml as always make sure to use the good stuff here as this is what truly makes the difference link where you can get the Spanish one I'm using in the description box below while the oil is heating I'm going to add in two boneless chicken breasts over some paper towels and pat them completely dry size of the breast that I'm using are 10 oz which is 300 g each and as you can see I'm using skinless chicken breast but you can also
use chicken breast with skins or even chicken thighs or a combination of the both then we'll cut each chicken breast into large bite-sized pieces that are 1 inch which is 2 1/2 cm and then season the pieces of chicken with sea salt and freshly cracked black pepper then we'll move back to the fry pan once the olive oil is nice and hot we'll add in the pieces of chicken and you want to make sure they're all in a single layer and we're going to go between 3 to 4 minutes per side here or until the chicken is lightly browned at this stage you don't have to fully cook it through once the pieces of chicken are lightly browned once again just 3 to 4 minutes per side
we'll remove them from the pan and set them aside now using the same pan with the same heat I'm going to add one small onion that's been finely chopped along with one red bell pepper that's been finely chopped as well and six cloves of garlic that have been roughly chopped and we'll mix the ingredients around that way they're all coated in the olive oil and at this stage I like to mix this around continuously that way everything evenly sautes after about 4 minutes and the veggies are lightly sauteed I'm going to add in half
a teaspoon of sweet smoked Spanish paprika which is a little over 1 gram and half a teaspoon of dried thyme which is half a gram and we'll give it a quick mix and I tell you by adding in the paprika and thyme right now and lightly sauting those ingredients it's going to make them nice and fragrant giving this dish a beautiful lift of flavors then we'll add in half a cup of tomato sauce which is 120 grams I made mine by finely grating fresh tomatoes but you can also use canned tomato sauce here which is similar to passata we'll also pinch in 1/4 teaspoon of saffron threads which is 0.17 grams link where you
can get the Spanish golden saffron I'm using which is essential in this recipe in the description box below and season everything with sea salt and freshly cracked black pepper and we'll give it a mix until it's well mixed together and then simmer it for a few minutes after about 4 minutes and the tomato sauce has slightly thickened we'll add in the pieces of chicken back into the pan once again on a single layer and we'll also add in three cups of water which is 720 ml you can also use chicken broth here or even veggie broth if you like however traditionally water is used here that way
that liquid doesn't overpower the flavors of the dish then we'll season with a kiss of sea salt add in two bay leaves and turn it up to a high heat and give it a gentle mix while the water's heating let's start prepping the rice I'm going to measure out one cup of rice which is 190 grams I'm using Spanish short grain rice which is similar to Arborio of course you can use any rice you like here just make sure to check the package instructions that way you get your liquor to rice ratios and your cooking times right on the money once the water comes to a boil in the pan we'll add in the rice and we'll give it a mix that way everything's evenly distributed and then we'll place a lid on the pan and lower the fire to a low heat and we're going to
simmer this for about 18 minutes or until the rice is just cooked through once again make sure to check the package instructions in the rice you're using that way you get your cooking times right on the money after simmering the rice for 15 minutes which in my case is 3 minutes shy of the rice being cooked through we'll remove the lid and add in half a cup of frozen peas which is 75 grams an you want to make sure to evenly spread them around and then we'll place the lid back on the pan and simmer this for another 3 minutes or until the rice is cooked through and the peas are just tender once the rice is perfectly cooked this is ready to go I'm going to remove the lid and then the pan from the heat
then we'll squeeze in two teaspoons of fresh lemon juice over the rice which is 10 ml and using a fork we'll gently fluff it this is to help separate the grains and you can serve this directly out of the pan or transfer into serving dishes either way check it out our Spanish chicken and rice is done easy to make beautiful presentation and all done in about 40 minutes using just one pan let's give this a try and see how it turned out once again folks the authentic Arroz con Pollo truly one of Spain's most prized recipes so excited to try this here we go check that out it is absolutely delicious the rice is beautifully cooked absorbed everything in
the pan the rest of the ingredients that beautiful lift of goodness with that chicken really shining through easy to make the simplest ingredients give it a try at home once again next to a garden salad and a bottle of Spanish wine a gran reserva from la rioja you're gonna have yourself a taste of Spain really quick before I go a shout out to a couple of my patreons Tamara Peace and Michael L. Kent again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't
forget to smash that subscribe button and click on the bell icon that way you can get notified every time I release new content and to become a part of the Spain on a Fork family till the next time hasta luego!
