| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup olive oil
- 12 bone-in, skin-on chicken pieces (6 drumsticks and 6 thighs)
- Kosher salt and freshly ground black pepper
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon saffron threads
- 3 bay leaves
- 1/2 cup diced tomato
- 4 cups chicken stock
- One 12-ounce bottle lager beer
- 2 cups arborio rice
- 1 cup frozen peas, thawed
- 1 pimiento, chopped
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs.
- Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer.
- Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes.
Reviews
I have made this for years using my mother’s recipe. She was from Spain. I do not use arborio rice or beer. Instead, I use Uncle Ben Rice and cup of white wine. As far as tomatoes, I use a 15-16 oz. can of low salt diced tomatoes. My mother’s recipe was never measured. A pinch of this and a coffee cup of that but it always cam out the same. I have taken the time to measure ingredients. Most everything is the same. Also, I add one Spanish chorizo but in small pieces. Garnish the top with strips of pimentos and serve.
Delicious!!!!!
So delicious!! Love the saffron and bay leaf flavor, and the Arborio rice is so creamy. Just a wonderful one pot meal.
Would not make again. Way to much liquid making the crispy skin on the chicken soggy and the rice very mushy. Needs more seasoning too. Awfully bland.
My rice was a mushy mess. What happened!?!
Easy to follow although I should have prepped veggies ahead of time and I forgot the paprika. With that being said it still came out delicious. This was my 1st attempt so next time will be outstanding
This recipe was perfect and my husband said it was the best he has ever had! The recipe was easy to make, simple ingredients, and tasted amazing!
I used the aborio rice and I highly suggest you use it. With the amount of liquid you are using, I don’t think a long grain will hold up as well. There will be a bit of liquid in the rice and that is ok, you don’t want it dry, that’s never good. I also used the full amounts of the suggested liquid, and I did not have any issues.
I used the aborio rice and I highly suggest you use it. With the amount of liquid you are using, I don’t think a long grain will hold up as well. There will be a bit of liquid in the rice and that is ok, you don’t want it dry, that’s never good. I also used the full amounts of the suggested liquid, and I did not have any issues.
Good, easy, recipe.
This was a hit! Absolutely delicious! After reading some previous reviews, I used half the amount of beer and added about 1/4 cup more rice. I like it thick. It was perfect. Will definitely make again and maybe even add some sausage or shrimp to mix it up.
Yummmmmmm! It was delicious!