Meat and poultry recipes Recipes Rice

Soupy rice with chicken

Soupy rice with chicken

Info.

  • Easy
  • 30 minutes
  • For 4 people
  • 0.8 € / person
  • 220kcal per 100g.

How to make a soupy rice with chicken.

Preparing a tasty broth chicken rice at home , it will be easy if we respect we take into account a series of keys, the sofrito , the broth and the rice .

Surely we are all clear that a good sofrito and a quality chicken broth , provide a fundamental plus to a rice dish. An important part of the success of the dish is having quality ingredients with substance and flavor.

But there is a third part that is just as important in the final result, a perfect rice for this type of preparation. The special SOS soupy rice and honeyed , brings the amount of starch and is the type of grain required for the production of this type of rice.

We must also know that to make this chicken rice, it will be necessary not less than 4 parts of liquid for each part of rice to achieve a perfect final result.

With these premises and a first-class raw material, we have a plate of stocky rice with yummy chicken ready .

Preparation of the soupy rice base

  1. We will ask our butcher to cut the chicken for us to make in rice.
  2. At home I recommend you remove the skin from the pieces. This will avoid adding an unnecessary amount of fat to cooking.
  3. We wash the peppers and cut them into canes.
  4. In a wide saucepan, heat a drizzle of extra virgin olive oil. When the oil is ready add the chopped chicken and the cut peppers. We brown the chicken on all sides, stirring occasionally.
  5. When the chicken is golden, add the crushed tomato and cook it for 4 minutes before adding the saffron, a pinch of salt and the white wine. We cook the stew for 10 more minutes.

Preparation of the broth rice. Final presentation

  1. At this time of cooking, we will add the rice to the casserole. We fry the rice with the rest of the ingredients for 2 or 3 minutes before covering it with the broth.
  2. It is important that the broth is hot at the time we add it to the cooking.
  3. We remove to throw it and when it breaks to boil again we lower to medium heat. In this way we achieve that the rice is loose and that some grains do not stick to each other.
  4. We cook for 17-18 minutes, it is the perfect time because it is not yet fully done.
  5. Between the rice reaches the table and we serve it, the rice rests and reaches the plate at its point.
  6. Ideally, the rice should be slightly broth as you see in the photo, almost creamy. This is thanks to the vegetables that have been poached in the cooking. Bon Appetite!

You can see all the step-by-step photos of the chicken rice soup recipe   in this album. Do not miss any detail and it will be perfect, it is worth all the work, I assure you.

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