Are you looking to make more nutritious meals? Are you tired of making simple and almost flavorless dishes?
For many of us, rice is a common food in every meal that can be served both as a main and side dish.
Rice is the most consumed cereal in the human diet, and its use has a leading role in many cultures and cuisines worldwide thanks to its very effective contribution to the caloric intake of the current human diet. Moreover, this cereal is the source of one-fifth of the calories consumed worldwide.
Having clarified the importance of this food, we bring an excellent review about a recipe where you will mix the nutrients that rice can provide along with chicken meat in a delicious broth dish: brothy chicken rice or arroz caldoso.
In this post, you will learn how to make brothy chicken rice as they do it in Spain, as well as the tradition of eating this food in this European country.
Stay and find out what follows this fantastic post!
Chicken Rice is one of the most beloved and famous rice recipes. If you’re looking for a new way to make chicken rice, try a Cheesy Chicken Rice recipe from the MinuteRice® website by clicking the following link: https://minuterice.com/recipes/cheesy-chicken-and-rice/
What is arroz caldoso o brothy rice?
Arroz caldoso is a very common dish from the Spanish Levante region. This meal consists of rice cooked in more water or broth than the grains can absorb, and at the same time, this broth is elaborated and seasoned with vegetables and spices.
Where do brothy rice dishes originate from?
As I wrote before, this recipe is very common in Spain, where you can find the largest variety and range of these dishes, such as:
- Arròs amb fesols i naps: it includes beans, rice, turnip, potato, blood sausage, thistle, pork meat and ribs, pig’s trotters, pig’s tail, and lamb meat. It is typical of the Huerta de Valencia.
- Arroz de Escribano is a rice dish with chickpeas, typical of Valencian and Murcian cuisine. In this dish, the number of chickpeas tends to be double the amount of rice, and they are first mashed together with celery and carrots before being added to the rice.
- L’arròs de putxero: this meal is prepared in two stages. In the first one, a puchero or stew is prepared with chickpeas and various types of meat. The broth resulting from the stew, and some of the leftovers, are used in the subsequent preparation of the rice.
Brothy chicken rice
- 1 lb. of chopped poultry or chicken meat.
- 1 leek.
- 1 onion.
- 1 red bell pepper.
- 2 carrots.
- 1 tray (7 oz.) of mushrooms.
- A splash of white wine.
- Sweet paprika.
- 1 cup of crushed tomato.
- 5 glasses of chicken broth.
- 1 1/2 glasses of rice.
- 1 sprig of rosemary.
- Extra virgin olive oil.
- In a deep pan pour a splash of extra virgin olive oil and start to heat.
- Once hot, add the chicken and fry well until golden brown.
- Add the clean and chopped leek, stir, and add the onion. Mix again.
- Clean, and cut the red bell pepper into strips, and then, add it to the pan.
- Stir to fry the vegetables slightly for a few minutes and let the flavors permeate.
- Add the two carrots without skin, cut them into slices, and mix.
- Finally, add the mushrooms cut into small pieces and cleaned, stir a few times, and let everything fry for 5 minutes.
- Then add the sweet paprika, stir a few times, and quickly add the crushed tomato and a little salt.
- Sauté for a couple of minutes and pour a splash of white wine.
- Let the alcohol evaporate for a few minutes, then add the chicken stock and a clean sprig of rosemary. Cook until it comes to a boil.
- Once the broth comes to a boil, add the rice and cook for 13 minutes over medium-high heat.
What type of rice can you use for this recipe?
If you want to bring out the flavor of the chicken, spices, and wine in the dish, it is recommended to use white rice for this recipe, such as round rice, Bomba, Calasparra, Arborio, or a similar type. All of them are varieties that withstand long cooking without breaking or overcooking and absorb a large amount of broth.