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Arroz con pitu de caleya
Soupy rice with chicken
Arroz con pitu de caleya: soupy rice with stewed free-range Asturian chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the chicken
- 4 lb free-range chickenjointed into 10 pieces
- 1 ½ tsp salt
- 5 tbsp olive oil
- 2 onionsfinely chopped
- 1 green pepperfinely chopped
- 4 cloves garlicfinely chopped
- 2 ripe tomatoesgrated, skins discarded
- 1 tsp sweet paprika
- ¾ cup dry white wineor 150 ml extra stock plus 1 tsp lemon juice
- 6 ¼ cups chicken stockhot
For the rice
- 12 ½ oz round paella-type rice
- 1 pinch saffron threadscrumbled
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/6 doneStep 1: Season 4 lb free-range chicken with 1 ½ tsp salt. Heat 5 tbsp olive oil in a large, heavy casserole over a medium heat and brown the pieces in batches, skin-side down first, until deep golden all over, about 12 minutes. Set aside.
15 minStep 2: In the same fat, cook 2 onions and 1 green pepper over a low heat for 12 minutes, until soft and sweet, then add 4 cloves garlic for 1 minute.
13 minStep 3: Stir in 2 ripe tomatoes and 1 tsp sweet paprika and cook for 5 minutes, until the tomato darkens and the oil separates.
5 minStep 4: Return the chicken, pour in ¾ cup dry white wine and let it bubble for 2 minutes. Add 2 bay leaves and half of 3 ¼ cups chicken stock, cover and simmer gently for 45–60 minutes, until the meat is very tender and pulls from the bone; a farmyard bird can take longer. The thickest piece should read at least 165°F.
55 minStep 5: Pour in the rest of 3 ¼ cups chicken stock and bring to the boil. Stir in 12 ½ oz round paella-type rice and 1 pinch saffron threads, taste for salt, and cook at a lively simmer for 17–18 minutes, stirring once or twice, until the rice is just tender with a little bite.
18 minStep 6: The dish should stay soupy, like a loose risotto: add a ladle of hot water if it tightens. A common mistake is letting it sit too long before serving; the rice keeps drinking the broth. Rest 2 minutes, scatter with parsley if using, and serve.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 45 g
- Carbs
- 52 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arroz con pitu de caleya take?
- About 125 minutes in total: 25 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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