Chicken with rice and vegetables, Catalan style
4 servings
60 minutes
Catalan-style chicken with rice and vegetables is a soulful, aromatic dish that combines the rich flavors of Mediterranean cuisine. It embodies coziness and home comfort, filling the house with the scents of spices, fried onions, and juicy vegetables. Historically, Catalan cuisine is known for its simple yet exquisite combinations of ingredients, and this recipe is a bright example of that. Tender chicken thighs infused with spices develop an appetizing golden crust, while the rice simmering in chicken broth with vegetables becomes fluffy and flavorful. Sweet bell peppers and carrots add a light sweetness to the dish, while garlic and tomatoes provide spicy notes. Green peas and corn complete the composition by adding brightness and freshness. This is the perfect dish for a family dinner or a cozy evening with loved ones.
1
Thaw the chicken and rub it with salt and spices.
- Chicken legs: 4 pieces
- Salt: to taste
- Spices: to taste
2
Heat vegetable oil in a pan and fry the chicken drumsticks until golden brown, then transfer to a plate and let sit for a while.
- Chicken legs: 4 pieces
3
Chop the onion finely.
- Onion: 1 head
4
Grate the carrot on a grater.
- Carrot: 1 piece
5
Cut the pepper into cubes.
- Sweet pepper: 1 piece
6
Cut the tomato into small pieces.
- Tomatoes: 1 piece
7
Crush the garlic with a press or chop it finely.
- Garlic: 2 cloves
8
In the same oil that the chicken was fried in, sauté the onion until translucent and the carrot. Then add the pepper, tomato, and garlic. Stew all the vegetables for about 5 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Sweet pepper: 1 piece
- Tomatoes: 1 piece
- Garlic: 2 cloves
9
Pour water or broth over the vegetables, then add the rice. Mix everything well and add salt. Bring to a boil. Simmer on medium heat for 25-30 minutes (depending on the rice's doneness).
- Chicken broth: 1.5 glass
- Rice: 1 glass
- Salt: to taste
10
Drain the water from the peas and corn, and add them to the rice and other vegetables about 7 minutes before they are done. Stir occasionally to prevent the rice from burning. Add liquid if necessary. Check if there is enough salt.
- Green peas: 1 jar
- Canned corn: 1 jar
- Salt: to taste
11
At the end, place the chicken on top of the rice and vegetables, cover everything with a lid, and simmer on low heat for another 10 minutes.
- Chicken legs: 4 pieces