Rice with traditional chicken and vegetables

What does it include?

Ingredients

• 400 g of rice (bomba type or medium grain)
• 600 g chopped chicken (thighs or mix)
• 1 red pepper
• 1 onion
• 2 cloves of garlic
• 1 grated ripe tomato
• 900 ml hot chicken broth
• Olive oil, salt, pepper and saffron or coloring to taste
• 1 bay leaf (optional)

How to prepare it step by step?

Preparation

1. Prepare ingredients: chop the onion, dice the pepper and slice the garlic. Grate the tomato.
2. Brown the chicken: in a paella pan or large saucepan, heat 3 tablespoons of oil. Season the chicken with salt and pepper and brown on all sides until golden brown (6–8 min). Remove and reserve.
3. Sauté vegetables: in the same saucepan add the onion and pepper. Sauté over medium heat until the onion is translucent (6–8 min). Add garlic and cook 1 min.
4. Tomato and sauté: add the grated tomato and cook for 4–5 minutes until it reduces and concentrates flavors.
5. Return the chicken and add the rice: add the chicken, add the rice and sauté for 1–2 minutes so that the grains are coated with oil and flavor.
6. Add broth and saffron: pour in the hot broth (the proportion is 2.25 parts broth to 1 part rice for bomb; adjust according to the type of rice), add saffron or coloring, and adjust the salt. Spread the rice and do not stir any more.
7. Cooking: Cook over medium-high heat until it comes to a boil (about 8–10 min), then reduce heat to medium-low and cook for a further 8–10 min until the liquid is absorbed. Place a bay leaf if you want aroma.
8. Check point: Check that the rice is tender and the broth absorbed. If necessary, add 50–100 ml more broth and cook for 2–3 min.
9. Rest: remove from the heat and let it rest, covered, for 5 minutes so that it settles and finishes curdling.
10. Serve: Serve hot. Serve with a salad or lemon wedges if you like.