Sticky Chicken and Mushroom Rice (Arroz Meloso)
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Ingredients
- 450 g chicken thigh fillets, diced
- 250 g chestnut mushrooms, sliced
- 280 g paella rice
- 1 onion, finely chopped
- 900 ml chicken stock
- 3 garlic cloves
- 2 tbsp olive oil
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 487 kcal
- Protein
- 30.3 g
- Carbohydrate
- 61.4 g
- of which sugars
- 3.7 g
- Fat
- 12.9 g
- of which saturates
- 2.4 g
- Fibre
- 2.1 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the chicken for 6 minutes. Add the onion and garlic and cook for 4 minutes.
- 2
Stir in the mushrooms and cook for 5 minutes until they release their liquid and start to colour.
- 3
Add the rice and stir for a minute, then pour in the hot stock and season.
- 4
Bring to the boil, then simmer, stirring every few minutes, for 18-20 minutes until the rice is tender and the dish is loose and soupy rather than dry.
- 5
Check the chicken has no pink remaining, then scatter with parsley to serve.
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