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In this episode, we take a look at Spanish classics. Watch now.
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This Spanish-style arroz con pollo (rice with chicken) gets a flavor boost from browning the chicken and cooking the tomato paste until it darkens. The caramelization develops flavor compounds that add complexity to the finished dish. We use Italian Arborio rice—it has a starch content that yields a satisfyingly creamy consistency and is easier to find than similarly high-starch Spanish varieties.
Servings
15 minutes active
tablespoons extra-virgin olive oil
pound boneless, skinless chicken thighs, trimmed, patted dry and cut into 1-inch pieces
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