Rice and Chicken Stew
The Argentine winter classic that feeds a family cheaply: browned chicken pieces, a full sofrito and rice that takes up all the stock.
The point where it comes right is the consistency: it should be loose and creamy, neither dry nor soupy. Which is why the rice cooks uncovered and gets stirred now and then — the starch that comes out binds the stew by itself. Use a medium-grain rice (risotto or pudding rice), which gives up its starch; long-grain stays separate and does not bind.
Ingredients
- 1 chicken, jointed (or 6 leg-and-thigh portions)
- 400 g medium-grain rice (risotto or pudding rice)
- 2 onions, chopped
- 1 red pepper, chopped
- 2 carrots, diced
- 3 garlic cloves, chopped
- 2 plum tomatoes, grated (or 200 g puréed tomatoes)
- 1.5 litres hot chicken stock
- 150 g peas, fresh or frozen (about 1 cup)
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1 bay leaf
- Oil, salt and pepper, to taste
- Chopped parsley to finish
Method
- 1
Season the chicken pieces and brown them in a wide pot with a film of oil until they have colour all over. Take them out and set aside.
- 2
In the same pot make the sofrito: soften the onion, the pepper, the carrot and the garlic until tender. Add the tomato, the paprika, the cumin and the bay, and cook for a few minutes more.
- 3
Return the chicken to the pot, cover with the hot stock and cook covered over medium heat for about 15 minutes, so the pieces take on the flavour.
- 4
Add the rice and the peas, stir and cook uncovered over medium-low heat for about 18 minutes, stirring from time to time, until the rice is done and the stew is loose and creamy — neither dry nor soupy.
- 5
Turn off the heat, let it rest for 5 minutes and serve scattered with fresh parsley.