Valencian Chicken and Rice Caldo

Here’s a simple and comforting chicken-and-rice caldo recipe inspired by the flavors of the Valencian Community region (Spain).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a splash of olive oil in a heavy pot over medium heat. Season the chicken thighs with salt & pepper and brown them in the pot (skin side down if skin on) for ~5-7 minutes.

Step 2

Flip the chicken, add the onion and pepper and cook ~3 minutes until softened.

Step 3

Add the grated tomatoes and garlic; stir and cook for another 2 minutes to build flavour.

Step 4

Pour in the broth; bring to a boil, then reduce the heat and simmer, uncovered, for about 25-30 minutes until the chicken is tender.

Step 5

Remove the chicken momentarily (you can keep whole or shred it), add the rice and saffron (if using), stirring well.

Step 6

Return the chicken (whole or shredded) to the pot, and cook for another ~15-18 minutes (or until the rice is cooked but still has some “give” and the broth remains slightly soupy).

Step 7

Adjust seasoning with salt & pepper. Sprinkle chopped parsley on top. Serve hot straight from the pot.

↑Support creators by visiting their site 😊