Rice stew with chicken breast (Spanish style)

Preparation Time

50 minutes

Note

This quick and easy recipe is perfect for cold days, as it’s a comforting spoon dish. The chicken breasts and broth make it easy to prepare without sacrificing flavor, turning it into a speedy recipe.

Ingredients

1. 2 chicken breasts (approximately 440 g)
2. 1 piece of red pepper (fresh or roasted from a jar)
3. 2 cloves of garlic
4. ½ onion
5. 1 ripe tomato
6. 3 tablespoons of extra virgin olive oil (45 ml)
7. ¼ teaspoon of sweet paprika or paprika
8. 1 teaspoon of turmeric
9. 1 bay leaf
10. 50 ml of dry white wine (1/5 cup)
11. 1 liter of chicken broth (4 cups)
12. 210 g of round rice (1 cup)
13. A handful of peas (optional)
14. Salt and pepper to taste

Instructions

Preparation

1. Prepare the ingredients:

1. Chicken breast: Cut the breasts into medium-sized cubes and season with salt and pepper.
2. Vegetables: Chop the pepper and onion into small pieces. Slice the garlic.
3. Tomato: Grate the tomato using a coarse grater.

2. Cooking:

Seal the chicken:

1. In a large skillet or pot, heat 1 tablespoon of olive oil.
2. Add the chicken pieces and cook them until golden brown on the outside (they do not need to be fully cooked). Remove them and set aside.

Make the sofrito:

1. Add the remaining 2 tablespoons of oil to the same pan.
2. Sauté the garlic and onion for 2-3 minutes, until they are tender.
3. Add the red pepper and sauté for another 2 minutes.

Incorporate the tomato and spices:

1. Add the grated tomato, sweet paprika, and turmeric.
2. Cook for 4 minutes, stirring to ensure the tomato is well incorporated.
3. Add the wine and the chicken
4. Add the white wine and mix well. Cook until the alcohol evaporates (when there is no longer a smell of wine).
5. Add the pieces of chicken and the bay leaf.

Cooking the rice:

1. Pour in the liter of chicken broth and bring the mixture to a boil.
2. Once it boils, add the rice. Lower to medium heat and cook for 15 minutes, stirring occasionally.
3. Add the peas (optional):
4. Add the peas in the last 5 minutes of cooking.

Rest:

1. After this time (20 minutes), we taste the rice to see if it's ready or if it needs any seasoning. We turn it off.
2. Cover the pot and let it rest for 2 minutes so the rice can fully absorb the flavors.

Final tips:

• Si prefieres un color más intenso, añade una pizca de azafrán , bijol o colorante alimenticio.
• This dish is delicious the next day, accompanied by a fried egg—just like they enjoy it in Cuba!
• Help yourself to a hot serving, with a spoon, and enjoy this flavorful soupy rice!

Servings

3-4