Soupy rice with chicken breast (Spanish style)

Prepare the ingredients

1. Cut the breasts into medium cubes and season with salt and pepper.
2. Chop the pepper and onion into small pieces, and slice the garlic.
3. Grate the tomato with a coarse grater.

Sear the chicken

4. In a wide skillet or casserole dish, heat 1 tablespoon of olive oil.
5. Add the chicken pieces and brown them on the outside (they do not need to be fully cooked). Remove and set aside.

Sofrito

6. Add the remaining 2 tablespoons of oil to the same skillet and sauté the garlic and onion for 2-3 minutes, until tender.
7. Add the red pepper and sauté for 2 more minutes.
8. Incorporate the grated tomato, sweet paprika and turmeric. Cook for 4 minutes, stirring so that the tomato integrates well.
9. Pour in the white wine, mix well and cook until the alcohol evaporates (when it no longer smells like wine).
10. Return the chicken pieces to the skillet and add the bay leaf.

    

Cook the rice

11. Pour in the liter of chicken broth and bring the mixture to a boil.
12. When boiling, add the rice, reduce to medium heat and cook for 15 minutes, stirring from time to time.
13. If using peas, incorporate them in the last 5 minutes of cooking.

Resting

14. Taste the rice to check that it is cooked to perfection and adjust salt and pepper if necessary. Turn off the heat.
15. Cover the casserole dish and let rest for 2 minutes so the rice finishes absorbing the flavors. Serve hot.

    

Original video

In Spanish