Pollo y Judías Verdes Arroz (Imprimir)
Un auténtico plato español con arroz horneado, pollo dorado y judías verdes en un caldo aromático de pimentón.
# Ingredientes:
→ Meats
01 -
4 bone-in, skin-on chicken thighs
02 -
2 tablespoons olive oil
→ Vegetables & Aromatics
03 -
1 medium onion, finely chopped
04 -
3 garlic cloves, minced
05 -
200 grams green beans, trimmed and cut into 5-cm pieces
06 -
1 medium tomato, grated or finely chopped
→ Rice & Broth
07 -
1 ½ cups short-grain rice (e.g., Bomba)
08 -
1 teaspoon sweet paprika
09 -
4 cups chicken broth, hot
10 -
Salt and pepper, to taste
→ Optional Garnish
11 -
Lemon wedges
12 -
Fresh rosemary or thyme sprigs
# Instrucciones:
01 -
Preheat oven to 200°C (390°F).
02 -
Season chicken thighs with salt and pepper. Heat olive oil in an ovenproof skillet or earthenware cazuela over medium-high heat. Brown chicken on both sides, about 4–5 minutes per side. Remove and set aside.
03 -
In the same pan, lower heat to medium. Add onion and garlic; cook for 3 minutes until soft.
04 -
Stir in green beans and cook for 3 minutes, then add tomato and cook until reduced, about 4 minutes.
05 -
Stir in the rice and paprika, toasting for 1 minute to absorb flavor.
06 -
Pour in the hot broth, mix gently, and return the chicken thighs on top, skin-side up.
07 -
Bring to a gentle simmer on the stovetop, then transfer the pan to the preheated oven. Bake uncovered for 25–30 minutes, or until the rice is cooked and liquid is absorbed.
08 -
Let rest 5 minutes before serving. Garnish with lemon wedges and herbs if desired.
# Notas:
01 -
For a more traditional touch, add a few slices of morcilla or chorizo before baking.
02 -
Use flat green beans (judía verde plana) if available.
03 -
For extra depth, stir a pinch of saffron into the broth before adding.