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Spanish Paprika Chicken and Rice (Arroz Meloso con Pollo y Pimentón)

🇪🇸 Spain

Ingredients

  • 3 tbsp extra virgin olive oil
  • 2 boneless chicken breasts (8 oz / 225 g each)
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 6 cloves garlic, roughly chopped
  • 2 tsp sweet smoked Spanish paprika
  • 2 tomatoes, finely grated
  • 4 cups chicken broth
  • 1 cup Spanish short-grain rice (or Arborio rice)
  • 1/4 cup grated Manchego cheese
  • 2 tsp lemon juice
  • Sea salt and black pepper, to taste
  • Chopped parsley, for garnish

Steps

  1. Heat olive oil in a large fry pan over medium heat.
  2. Pat chicken breasts dry, cut into 1 1/2-inch (4 cm) pieces, and season with salt and pepper.
  3. Add chicken to the hot pan in a single layer and fry 2-3 minutes per side. Remove and set aside.
  4. In the same pan, add onion, bell pepper, and garlic; cook, stirring often, for about 4 minutes until lightly sautéed.
  5. Stir in paprika, then add grated tomatoes and season with salt and pepper. Simmer a few minutes until tomatoes thicken slightly, about 3 minutes.
  6. Add chicken broth, raise heat to high, and bring to a boil.
  7. Add rice, lower heat to medium, and stir well. Continue stirring every 2-3 minutes to release starch.
  8. Simmer rice for 10 minutes, then add chicken back into the pan. Mix and simmer another 8 minutes, or until rice and chicken are fully cooked. Turn off heat.
  9. Stir in grated cheese and lemon juice until well combined.
  10. Serve directly from the pan or in shallow bowls, garnished with chopped parsley.

Source: spainonafork.com