![Arroz Caldoso de Pollo de Corral with Saffron and Chorizo](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Arroz Caldoso de Pollo de Corral with Saffron and Chorizo
Saffron-infused Chicken and Chorizo Rice Stew
4.8 out of 5
This traditional Spanish dish, Arroz Caldoso de Pollo de Corral, is a flavorful and comforting rice stew made with tender free-range chicken, aromatic saffron, and smoky chorizo. It is a beloved dish in Spanish cuisine, known for its rich flavors and hearty texture.
Metadata
Preparation time
20 minutes
Cooking time
45 minutes
Total time
1 hour and 5 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free, Dairy-free, High-protein, Low-carb
Allergens
Pork (chorizo)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-fat
Ingredients
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1.5 kg (3.3 lbs) free-range chicken, cut into pieces 1.5 kg (3.3 lbs) free-range chicken, cut into pieces
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200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
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2 cups (400g) Spanish short-grain rice (such as Bomba or Calasparra) 2 cups (400g) Spanish short-grain rice (such as Bomba or Calasparra)
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1 onion, finely chopped 1 onion, finely chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 tomato, grated 1 tomato, grated
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1 teaspoon smoked paprika 1 teaspoon smoked paprika
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1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
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4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
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1 cup (240ml) white wine 1 cup (240ml) white wine
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2 tablespoons olive oil 2 tablespoons olive oil
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Salt and pepper to taste Salt and pepper to taste
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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
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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.
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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.
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3.In the same pot, add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
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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.
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5.Return the chicken and chorizo to the pot. Add the rice and saffron threads, stirring well to coat the rice with the flavors.
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6.Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
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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.
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8.Remove the pot from the heat and let it rest, covered, for 5 minutes.
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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.
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