Arroz al horno
Arroz al horno is a rustic Spanish baked rice dish from Valencia, featuring a delightful medley of flavors, including tender meat, chickpeas, and a hint of saffron. It’s a hearty meal that’s perfect for family gatherings or cozy dinners.
Spanish · 50 min · 4 servings · elena81
Ingredients
- 300 g rice, short-grain
- 400 g chicken thighs, bone-in
- 150 g chorizo, sliced
- 200 g chickpeas, cooked
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tomato, grated
- a pinch saffron threads
- 750 ml vegetable broth
- 3 tbsp olive oil
- to taste salt
- to taste pepper
- 1 tsp paprika
Method
- Preheat the oven to 200°C (390°F).
- In a large ovenproof pan, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until soft and translucent.
- Add the chicken thighs and chorizo slices to the pan, cooking until browned on all sides.
- Stir in the grated tomato, chickpeas, and paprika, cooking for a few minutes until well combined.
- Add the rice, stirring to coat it in the oil and flavors, then pour in the vegetable broth and add the saffron. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes without stirring.
- Transfer the pan to the preheated oven and bake for about 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the oven and let it rest for a few minutes before serving.