Arros Caldoso Spanish Rice Stew With Serrano Ham And Chicken Recipes

YELLOW "RICE" WITH SERRANO HAM ("ARROZ" AMARILLO CON JAMON)

Steps:

• Pour the clam juice into a small saucepan and heat to simmering. Keep hot over very low heat.
• Heat the achiote oil over medium-high heat in a medium saucepan. Add the garlic, stirring to prevent sticking, and cook until lightly golden, about 2 minutes. Stir in the ham and cook until fragrant, 1 to 2 minutes. Add the orzo and stir until lightly toasted, about 2 minutes.
• Pour enough hot clam juice into the skillet to cover the orzo by about 1/2-inch. Bring to a boil, then adjust the heat to medium-low. Continue cooking, adding small amounts of the hot clam juice to keep the orzo covered as necessary, until the pasta is tender but still firm, 6 to 8 minutes. Season with salt and pepper, to taste. The pasta should have a creamy consistency, but there should be little, if any, liquid left by the end of cooking. If a bit soupy, let stand for a minute or so. Transfer to a serving dish and garnish with the chopped parsley.
• Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.

ARROZ CALDO

Steps:

• Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
• Wash glutinous rice and jasmine rice in a bowl; rinse with water.
• Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
• Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

ARROS CALDOSO - SPANISH RICE STEW WITH SERRANO HAM AND CHICKEN

Steps:

• On medium heat, add some olive oil to a large pot.
• Crush two cloves of garlic and add the other garlic whole into the oil.
• Add chicken pieces, cook for 5 mins until the skin is golden
• Season the meat with a few pinches of salt
• Add artichoke hearts and give a good stir
• After a few moments, add grated tomato
• Add chickpeas, carrots, white and green beans, and serrano ham.
• Add enough cold water to cover everything and cover. Increase heat to high until boiling, then return to medium heat.
• After around 15 mins, remove the froth from the top of the stew. Season with a good sprinkle of salt (20g)
• Cover and continue on medium heat, stirring occasionally with lid off.
• If you have added too much water, ladle some out and it can be used for stock or stored.
• After 5 mins, season again if required and add the round rice (2 small handfuls per person). Give it all a good stir and continue to cook the rice for around 16-18 minutes with the lid off.
• After the rice has been cooking for around 5-7mins, add a few handfuls of spinach and give it one final stir. (optional)
• Remove ham from bone and serve generous chunks of the serrano ham on top of each bowl.

SPANISH ARROZ CON POLLO RECIPE (SPANISH CHICKEN AND RICE RECIPE)

Steps:

• Begin by sprinkling chicken pieces with salt and pepper. Then brown them in a large skillet in the oil.
• Once chicken pieces are browned, remove them from the skillet and place them on paper towels to drain.
• Meanwhile, cook onions, peppers, garlic, and rice in the oil until oil is absorbed and the rice is coated.
• After that, stir in the broth, cumin, saffron, and tomatoes.
• Arrange chicken pieces on top of the rice and bring to a boil.
• When liquids are boiling, lower the heat, and cover the pan.
• Simmer for about 40 minutes or until chicken is cooked and rice is tender.
• Garnish with olives to serve.