Think of Spanish cooking and rice dishes, or Paella, top the list. But here we go to that next level with José and what has become an absolute favourite of ours in the kitchen. Succulent chicken pieces with the irresistable flavour of chorizo. The depth of flavour delivered by the chicken-based meat stock makes for one amazing dish and sure to become a favourite in your kitchen!
Arroz Con Pollo 0
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Ingredients
- 1 jar Spanish Kitchen Sofrito
- 1 jar Spanish Kitchen Meat Stock
- 1tsp Paprika
- Salt & Pepper to season
- 150g short grain paella rice (such as Bomba)
- 100g chorizo, sliced
- 320g skinless boneless chicken thighs, cut into bite size pieces
- 125ml red wine
- 25ml olive oil
The recipe Arroz Con Pollo Kitchen Mode
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1
In a bowl mix the cut chicken with half of the olive oil, 1tsp paprika and good seasoning of salt and pepper. Set aside.
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2
Heat the remaining oil in a paella or medium to large frying pan over a medium to high heat. Add the chorizo and gently fry until brown all over and releasing it's oil. Scoop out with a slotted spoon and set aside on a plate.
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3
Add the seasoned chicken to the hot pan and gently fry in the chorizo oil until brown all over. Remove from the pan and set aside with the chorizo.
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4
Add the rice to the pan, stir and toast gently for 30 seconds, taking care not to burn. Pour in the red wine and bubble for a minute. Pour in the jar of Sofrito, bubble for a minute, before adding the jar of Meat Stock. Stir gently, reduce the heat and simmer uncovered without stirring for 12 minutes, adding a splash of water if it starts drying out too much.
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5
Add back the chicken and chorizo and cook uncovered for a further 5 minutes. Check the rice is cooked, turn off the heat and leave covered for 1-2 minutes. Serve into bowls and enjoy!