Arozo Meloso De Pollo Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Season the chicken thighs with salt, black pepper, and half of the Spanish paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for about 5-7 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.

2. 2

   Cook the Aromatics

   In the same skillet, add the remaining olive oil. Sauté the chopped onion and minced garlic until they become translucent, about 2-3 minutes.

3. 3

   Add Rice and Broth

   Stir in the Arborio rice and the remaining Spanish paprika. Toast the rice for about 2 minutes. Then, add the chicken broth and bring to a simmer.

4. 4

   Combine Ingredients

   Once the broth is simmering, return the seared chicken thighs to the skillet. Add the chopped artichoke hearts and snow peas. Cover and let cook for about 20 minutes on low heat, or until the rice has absorbed most of the liquid and is tender.

5. 5

   Finish and Serve

   Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork, taste, and adjust seasoning if necessary. Serve warm with lemon wedges on the side.