Ideal for enjoying both in summer and in cold months, this arroz con pollo recipe will get you out of any jam, whether with family or guests, it's an easy and impressive recipe like no other. A wonderful combination! I give you my word that it's delicious. And if not, you'll tell me.
Summer is the perfect time to enjoy big meals with friends and family, and what better than doing it with this impressive rice. We decided to make it with chicken and mushrooms, but as you know, rice can be prepared in a thousand different ways and with whichever ingredients you fancy, or you can even opt for a vegetarian version. If you want to discover many varied ways to make rice, and especially if you like paella, I definitely recommend the book Paella, by Alberto Herráiz.
To make this rice we used the WMF stainless steel frying pan, ideal for preparing chicken and mushroom rice and taking it to finish cooking in the oven. Fancy this tasty rice? Let's get to it!
Ingredients
- 320 g arroz bomba
- 500 g chopped chicken
- 200 g mushrooms
- 2 cloves garlic, chopped
- 1 medium onion, grated
- 250 g tomato pulp, grated, without skin or seeds
- 650 ml chicken broth
- Olive oil
- Salt
- Pepper
Preparation
- Place a saucepan over heat with the chicken broth so it is very hot. Preheat the oven to 160º, hot air mode.
- Add a splash of oil to the WMF stainless steel frying pan, turn on the heat and, when the oil is hot, add the chicken to brown it well. Set aside.
- In the same oil, brown the mushrooms sliced thickly and set them aside.
- Again in the same oil, brown the onion well and when it is nicely browned add the garlic (you can use the WMF garlic press which works so well) and sauté one more minute. Then add the tomato and cook over medium-low heat until everything is very dry, almost starting to burn.
- Pour in the rice, the chicken and the mushrooms into the frying pan and mix well with the sofrito.
- Now add the boiling broth, adjust the salt and mix everything gently; from this point DO NOT TOUCH OR MOVE THE RICE ANYMORE.
- Place the rice in the oven for about 18-20 minutes.
- Remove from the oven and let rest a few minutes.
You can now enjoy this delicious rice!
WMF bamboo cutting board, WMF garlic press, FusionTec saucepan and WMF stainless steel frying pan.
