Arroz al Horno
A rustic Spanish baked rice dish with chicken, sausage, and broth that cooks together in one pan. Savory, aromatic, and perfect for weeknight dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb chicken thighs, boneless and skinless
- ½ lb Spanish chorizo sausage
- 2 cups short-grain rice (paella or arborio)
- 4 cups chicken or vegetable broth
- 4 cloves garlic cloves, minced
- 3 tablespoons olive oil
Instructions
- 1
Preheat the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the chicken thighs dry with a paper towel so they brown better, then cut them into 2-inch chunks.
- 3
Cut the chorizo sausage crosswise into 1/4-inch-thick rounds, like slicing coins.
- 4
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 5
Heat 3 tablespoons of olive oil in a 12-inch oven-safe skillet or paella pan over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the chicken chunks to the hot oil and cook without stirring for 3 minutes until the bottom sides turn the color of warm honey, then stir and cook for 2 more minutes.
- 7
Add the chorizo slices to the pan and stir constantly for 1 minute until the sausage releases its red oil and smells fragrant.
- 8
Add the minced garlic and stir for 30 seconds until it smells strongly fragrant and the raw garlic smell is gone.
- 9
Pour in the 2 cups of rice and stir constantly for 2 minutes until each grain looks coated with oil and lightly toasted.
- 10
Pour in the 4 cups of broth, stir once to combine, then do not stir again—this allows the rice to develop texture on the bottom.
- 11
Transfer the skillet to the preheated 400°F oven and bake for 20 minutes until the liquid is absorbed and the rice is tender.
- 12
Remove the skillet from the oven using oven mitts, then let it rest on the stovetop for 3 minutes before serving.
Tools you’ll need
- 12-inch oven-safe skillet or paella pan
- cutting board
- chef's knife
- wooden spoon
- measuring cups
- measuring spoons
- oven mitts
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