Arroz Caldoso de Pollo de Corral with Saffron and Chorizo

Ingredients

• 1.5 kg (3.3 lbs) free-range chicken, cut into pieces 1.5 kg (3.3 lbs) free-range chicken, cut into pieces
• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 2 cups (400g) Spanish short-grain rice (such as Bomba or Calasparra) 2 cups (400g) Spanish short-grain rice (such as Bomba or Calasparra)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, grated 1 tomato, grated
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 7g)
• Carbohydrates: 45g (Sugars: 3g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chorizo and cook until it releases its oils and becomes slightly crispy. Remove the chorizo from the pot and set aside.
3. 3.
   In the same pot, add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
4. 4.
   Add the grated tomato and smoked paprika to the pot. Cook for a few minutes until the tomato has reduced and the flavors have melded together.
5. 5.
   Return the chicken and chorizo to the pot. Add the rice and saffron threads, stirring well to coat the rice with the flavors.
6. 6.
   Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
7. 7.
   Add the chicken broth, season with salt and pepper, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
8. 8.
   Remove the pot from the heat and let it rest, covered, for 5 minutes.
9. 9.
   Serve the Arroz Caldoso de Pollo de Corral hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to brown the chicken pieces well before proceeding with the recipe. This will enhance the flavor of the dish.
• Saffron — Toast the saffron threads in a dry pan for a few seconds before steeping them in warm broth. This will help release their aroma and color.
• Spanish short-grain rice — Use a high-quality Spanish short-grain rice, such as Bomba or Calasparra, for the best results. These varieties are known for their ability to absorb flavors without becoming mushy.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper.
• If you prefer a milder flavor, you can use mild chorizo instead of the spicy variety.
• To make the dish even more aromatic, add a bay leaf and a sprig of thyme to the pot while simmering.
• Leftovers can be refrigerated and reheated the next day. The flavors will continue to develop, making it even more delicious.
• Serve the Arroz Caldoso de Pollo de Corral with a squeeze of fresh lemon juice for a burst of acidity.

Serving advice

Serve the Arroz Caldoso de Pollo de Corral as a main course, accompanied by a fresh green salad and crusty bread. It is a complete meal on its own, but you can also serve it with a side of steamed vegetables for added nutrition.

Presentation advice

Present the Arroz Caldoso de Pollo de Corral in a large communal pot or a deep serving dish. Garnish it with a sprinkle of fresh parsley to add a pop of color. The vibrant yellow color of the saffron-infused rice will be visually appealing and inviting.