Brothy Rice with Chicken and Rosemary
Short-grain rice cooked in chicken stock with browned chicken, vegetables, paprika, saffron, and rosemary.
Its brothy character comes from using 4 parts stock to 1 part rice. Serve after the brief resting time, when the grains are tender and visible stock remains in the pan.
Method
- 01
Prepare the ingredients
Cut the chicken into pieces. Chop the onion, dice the red pepper and cut the green beans into pieces; slice the garlic. Keep the stock hot.
15 min - 02
Brown the chicken
Heat the oil in a wide pot. Add the chicken, salt, and pepper; brown it on all sides and transfer it to a plate.
10 min - 03
Make the soffritto
In the same pot, cook the onion and red pepper until the onion is translucent. Add the green beans and garlic. Stir in the tomato and cook until it has lost its liquid and the soffritto is thick. Add the paprika and stir immediately.
10 min - 04
Cook the rice
Return the chicken to the pot. Add the rice, hot stock, saffron, and rosemary. Bring to a boil and cook over medium heat until the rice is tender, following the time stated on its package.
- 05
Rest and serve
Remove the pot from the heat and let it rest for 5 minutes. Serve immediately.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.