Arroz al Horno

By: Deborah

This Spanish dish is made using paella rice and is baked in the oven. Made with typical Spanish flavours...it's a winner!

PREP: 20

COOK: 55

TOTAL: 1 15

Course: Main

Cuisine: Spanish

Servings: 4 people

1 tbsp extra virgin olive oil
450 g (1 lb) chicken breast butterflied then diced (chicken thigh meat is good too)
140 g (4.9 oz) black pudding roughly chopped
1 onion finely chopped
135 g (4.8 oz) chorizo diced
1 red pepper halved, deseeded and sliced
1 large tomato chopped
4 garlic cloves roughly chopped
2 tsp sweet pimenton or smoked paprika
0.5 tsp dried chilli flakes
400 g (14 oz) can white beans drained (you can use haricot, butter beans or cannellini – we’ve been using butter beans)
600 ml (2 ½ cups) chicken stock
3 thyme or rosemary sprigs we’ve tried it with both
185 g (1 cup) paella rice
salt and freshly ground black pepper

Heat oven to 200C/180C fan/gas 6.
Heat half the oil in an ovenproof deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Season the chicken with salt and pepper and then over a high heat, brown the diced chicken on both sides, in batches if required, then transfer to a bowl.
Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and chorizo and fry all over for 2 minutes. Remove with a slotted spoon.
Fry the onion and peppers for around 5 minutes until soft and pale gold, then add the tomato and cook for another minute. Add the garlic, pimenton and chilli flakes and cook for another 2 minutes, then put the chicken, black pudding and chorizo back in the pan.
Add stock first and deglaze the pan, then add the beans and whichever herb you're using, and bring everything to the boil.
Sprinkle the rice around the chicken, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered)
Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
Eat and enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS arroz al horno, black pudding, chicken, chorizo, oven baked, paella, paella rice, pimenton, white beans

Tried this recipe?Please consider !