THE SAFFRON-SWELL BIRD

(Our Play on Arroz con Pollo / Spanish Chicken Rice)

THE SAFFRON-SWELL BIRD

Ingredients: 4 Chicken thighs (bone-in), 300g Long-grain rice, 1 tsp Saffron strands, 1 tsp Smoked paprika, 1 tsp Turmeric, 1 Red onion (diced), 1 Bell pepper (diced), 3 cloves Garlic, 600ml Chicken stock, 100g Frozen peas...

Ingredients

  • 4 Chicken thighs (bone-in)
  • 300g Long-grain rice
  • 1 tsp Saffron strands
  • 1 tsp Smoked paprika
  • 1 tsp Turmeric
  • 1 Red onion (diced)
  • 1 Bell pepper (diced)
  • 3 cloves Garlic
  • 600ml Chicken stock
  • 100g Frozen peas

Cooking Method

  1. The Scorch Fry chicken skin-side down until the fat renders and skin is charred; remove.
  2. The Architect Sauté onion, pepper, and garlic in the fat until soft and sweet.
  3. The Bloom Add spices and rice with a 40ml splash of stock; toast for 2 minutes until every grain is yellow.
  4. The Swell Add remaining stock and return chicken; simmer covered for 20 minutes until the liquid is gone.
  5. The Final Flourish Toss in the raw peas; let sit for 5 minutes then top with fresh coriander.

Cuisine: Spanish

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