Name: Arroz con Pollo y Setas al Horno (Valencian-Style Baked Rice with Chicken & Mushrooms)
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish (Valencian)
Ingredients: 900 g Chicken thighs, bone-in, skin-on; 12 g Salt; 2 g Black pepper; 45 ml Olive oil; 200 g Onion, finely diced; 18 g Garlic, minced; 300 g Mushrooms (cremini or similar), sliced; 25 g Butter; 320 g Short-grain rice (bomba or arborio); 120 g Dry pasta (fideo/angel hair or thin spaghetti), broken into 2–3 cm pieces; 1100 ml Chicken stock (or water); 20 g Herbs (parsley + thyme, chopped); 0.2 g Saffron threads (optional but traditional for Valencian rice); 4 g Paprika (sweet); 4 each Eggs; 120 g Cheese (Manchego or firm melty cheese), grated; 1 each Lemon wedges (optional, to serve)

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Arroz con Pollo y Setas al Horno (Valencian-Style Baked Rice with Chicken & Mushrooms) | Chop-Chop

Ingredients

Preparation

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Ingredients

Preparation

Method

Nutrition Facts

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