Rice with broth

One culinary delight you can't miss on your table is arroz caldoso, perfect for the most demanding palates! This delicacy is exquisite, and you will be surprised to know that it is effortless to prepare.

How to make a good rice dish?

The first thing you need to know is that there are different types of rice. Dry rice is the traditional rice and even paella; there is also mellow rice with a creamy texture but lacks broth. To this group belong the very Italian risottos and all those with a spreadable consistency. This is because they have butter or cheese as an added ingredient.

On the other hand, rice broth has broth, as the name suggests, and is similar to rice soup! It all depends, however, on what you like. You can prepare Arroz caldoso with less water at the end and with a similar consistency to Arroz meloso. Prepare the rice you like best!

Rice in broth has a trick because to acquire this texture, you need to add the necessary amount of water, so once you turn off the rice and cover the pan, the water will continue to be absorbed. The type of rice you choose also plays an important role, as nowadays it is possible to find special rice for this stew.

Finally, Arroz caldoso is usually prepared in a paella pan and served in an earthenware casserole called a rossejadora.

Recipe of rice with chicken

Ingredients

  • Half a skinless chicken.
  • 80 grams of bomba rice per person.
  • Six green beans.
  • One and a half liters of homemade chicken stock. You should add four times more stock than rice.
  • Half a teaspoon of saffron.
  • Half a red pepper.
  • One green pepper.
  • One small onion.
  • Two cloves of garlic.
  • Three spoonfuls of tomato sauce or crushed tomato.
  • One teaspoon of sweet paprika.
  • Extra virgin olive oil.
  • Salt and freshly ground black pepper.

Preparation

  • The first thing to do is to ask the butcher to cut the chicken into pieces. If they do it at the butcher's, it will be much cleaner than if you miss it at home with a knife; you always run the risk of leaving a bone in the rice.
  • Remove the chicken from the fridge a couple of hours before cooking, so it is at room temperature.
  • Place the paella pan over medium heat, with a drizzle of olive oil. In this pan, also called a paella pan, you should always cover the bottom with oil so that the rice does not stick.
  • Place the chicken on the heat, with a pinch of salt, until golden brown. Use tongs to handle the meat.
  • While you are browning the chicken, prepare the vegetables. To do this, wash the peppers and peel the onion and garlic. Chop all the vegetables finely - you can use a particular miner!
  • Once the chicken is ready, please remove it from the paella pan and set it aside.
  • Heat the peppers, onion, and garlic.
  • Season with salt and pepper and leave on low heat until the onion begins to brown.
  • Wash the green beans and clean them, removing the edges. Cut the green beans into skinny strips, but diagonally.
  • When the onion begins to color, add the beans to the paella and cook for three more minutes.
  • In a separate saucepan, heat the chicken stock. If you don't have homemade stock, you can always use canned stock or the stock cube or ladle dissolved in water.
  • Add the crushed tomato and the teaspoon of sweet paprika to the paella. Stir and cook for three minutes.
  • Add the rice and chicken and stir well for about three minutes. In this way, the rice is impregnated with the ingredients' flavors. The rice must undergo a short stir-frying process in oil.
  • Add the coloring to the chicken stock. You can use the saffron in a sachet, but you can also buy the traditional saffron threads, heat them in the microwave, and crush them.
  • Raise the temperature of the paella pan before pouring in the stock and saffron.
  • Stir to distribute the ingredients well so that they are evenly distributed over the entire surface of the paella.
  • When the broth starts to boil, reduce the temperature and cook for approximately 15 minutes. This time is a guideline, as each rice brand indicates the ideal cooking time.
  • At this point, do not stir the ingredients with the spoon, but rather move the paella carefully. To do this, hold the paella by the handles.
  • If the stock evaporates or you think it needs more, you can add more to the paella. Remember to add the stock when the store in the paella is boiling.
  • The amount of stock for the rice varies according to the diners' preferences, but once the rice is ready, remove it from the heat and cover it. Leave to stand for five minutes to allow the stock to evaporate a little more and for the rice to finish cooking.

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