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Bienvenidos and welcome to another episode of Spain on a Fork today we're going to grab one of Spain's most famous spices sweet smoked Spanish paprika known as pimenton and create a legendary Iberian recipe we're talking Spanish paprika chicken and rice this is known as Arroz Meloso con Pollo y Pimentón and let me tell you this dish is filled with layer upon layer of so many simple yet delicious flavors It's easy to make where there's no tricky techniques or weird equipment needed and the best part done in about 40 minutes using just one pan folks this is the perfect dish for a busy weeknight or even for a relaxed weekend lunch either way make sure to
enjoy it next to a crunchy baguette and a bottle of Spanish wine for the ultimate treat really quick before we begin a shout out to a couple of my patreons Jim Schallert and Barbara Eastman again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you alright let's just dive right into this I'm going to heat a large fry pan with a medium heat and add 3 tbsp of extra virgin olive oil which is 45 ml make sure to use the good stuff here as this is the base fat of the dish and 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 two boneless chicken breasts over some paper towels and pat them completely dry size of the breast that I'm using are 8 oz which is 225 geams each and as you can see I'm using skinless chicken breast here but you can also use chicken breast with skins chicken thighs, or a combination of the both then we'll cut each chicken breast into chunks that are 1/2 inches which is about 4 cm And then season the chicken with sea salt and freshly cracked black pepper then we'll move back to the pan once the 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 2 to 3 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 two to three 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 in one small onion that's been finely chopped 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 continuously that way they don't brown too quickly and it all evenly sautes
after about 4 minutes and the vegetables are lightly sauteed I'm going to add in 2 tsp of sweet smoked Spanish paprika which is 5 grams and we'll give it a quick mix and like I've told you before when you're working with paprika and a hot pan you want to mix it in there quickly otherwise it can easily get a bitter flavor then we'll add in half a cup of tomato sauce which is 125 grams as always I made mine by finely grating fresh tomatoes but you can also use canned tomato sauce here which is similar to passata and we'll season everything with sea salt and just a kiss of 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 3 minutes and the tomato sauce has slightly thickened I'm going to add in four cups of chicken broth which is 960 ml you can also use vegetable broth here or even water if you like just make sure to season accordingly if you're using water and we'll turn it up to a high heat and give it a gentle mix while the broth is heating let's start prepping the rice I'm going to measure out 1 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 cooking times right on the money and I do tell you do want to add in an extra cup of liquid than what the package states which is 240 ml as that's one of the elements that give this dish that slightly creamy texture once the broth comes to a boil in the pan we'll add in the rice and lower it to a medium heat and we'll give it a mix that way everything's evenly distributed and unlike paella where you don't mix the rice again after this step you want to make sure to mix it every two to three minutes as that's going to help release the starch in the rice which is the other element that gives this dish that slightly creamy texture
after cooking the rice for 10 minutes which in my case is 8 minutes shy of it being cooked through we'll add the chicken back into the pan and we'll give it a mix that way everything's evenly distributed and we're going to go for another 8 minutes here or until the rice and the chicken are fully cooked through and once again make sure to mix this every 2 to 3 minutes once the rice and the chicken are fully cooked through this is ready to go I'm going to turn off the heat add in 1/4 cup of grated cheese which is 30 grams I'm using a Spanish manchego
that's been aged for 3 months but you can use any cheese you like and squeeze in 2 tsp of fresh lemon juice which is 10 ml and we'll give it one final mix until it's well mixed together and you can serve this directly out of the pan or transfer into serving dishes either way make sure to top it off with some fresh parsley check it out our Spanish paprika chicken and rice is done easy to make simple ingredients 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 Arroz Meloso con Pollo y Pimentón this I am so excited to try here we go
grab a spoonful it is absolutely delicious first things first that rice is beautifully cooked absorbed everything in the pan the chicken adds the protein and then the pimenton the sweet smoked Spanish paprika taking this to the very next level easy to make the simplest ingredients give this a try at home once again perfect for a busy weeknight or a relaxed weekend lunch and always next to a crunchy baguette and a bottle of Spanish wine for the ultimate treat 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!
