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Arroz con pollo
50 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 471
  • Fat about 14g
  • Carbohydrates about 56g
  • Protein about 28g
This is needed
This is needed for 4 people
  • 2 garlic clove
  • 2 tbsp almonds
  • 1 butter biscuit (e.g. Petit Beurre)
  • 2 pinches saffron
  • 1 tbsp sherry
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1 organic lemon, use grated zest
  • 0.5 tsp salt
  • a little pepper
  • 400 g Skinless chicken steaks
  • olive oil for frying
  • 4 Borettane onions, drained, roughly chopped
  • 2 tomato, coarsely grated
  • 250 g round grain rice (e.g. Bomba)
  • 8 dl chicken bouillon, hot
  • 8 artichoke hearts in oil, drained
To bake
  • a little flat-leaf parsley, leaves torn off
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And that's how it's done
And that's how it's done
Blitz the garlic, almonds, biscuits and saffron in a food processor. Add the sherry and parsley, mix into a paste.
Mix the lemon zest, salt and pepper, rub the mixture into the chicken pieces. Heat the oil in a large, non-stick, ovenproof frying pan. Brown the chicken for approx. 5 mins. Add the onions and fry for approx. 2 mins. Add the tomatoes, cook for approx. 5 mins. until the liquid has evaporated.
Add the rice, reduce the heat, cook for approx. 3 mins. while stirring. Pour in the stock, add the picada, mix, simmer the rice for approx. 20 mins.; do not stir the rice any more. Arrange the artichokes on top of the rice.
To bake
Approx. 5 mins. in the centre of an oven preheated to 210°C. Remove from the oven, leave to rest for approx. 5 mins., plate up. Garnish with parsley.

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