Imported from YouTube

Creamy Chicken Rice

Name: Creamy Chicken Rice
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 150 g Onion (Chopped); 100 g Green bell pepper; 100 g Red bell pepper; 1 Garlic (1 clove); 50 g White wine; 400 g Chopped chicken (Seasoned with salt and pepper; the author uses diced breast, but indicates that another part of the chicken may be used); 45 g Extra-virgin olive oil; Salt (A pinch at the beginning and a little more later, to taste); Pepper (For seasoning the chicken); 100 g Crushed tomatoes; 1 Bay leaf (1 leaf); 1 cucharadita de postre Paprika (Level; the author uses sweet paprika and suggests that hot paprika or a blend may be used); 1 cucharadita Turmeric (Level; the author suggests saffron or paella seasoning as an alternative); 550 g Chicken stock; 250 g Short-grain rice (Regular short-grain rice)

Recipe by Yiya en la Cocina @YiyaenlaCocina · YouTube

Imported by Sheila Díaz on SeeMeCook

Short-grain rice cooked with chicken, vegetables, white wine, tomato, and spices in a kitchen robot. It is creamy but not soupy; the final cooking time can be adjusted to your preferred doneness.

4 servings50 minSpanish

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

150 g Onion (Chopped)
100 g Green bell pepper
100 g Red bell pepper
1 Garlic (1 clove)
50 g White wine
400 g Chopped chicken (Seasoned with salt and pepper; the author uses diced breast, but indicates that another part of the chicken may be used)
45 g Extra-virgin olive oil
Salt (A pinch at the beginning and a little more later, to taste)
Pepper (For seasoning the chicken)
100 g Crushed tomatoes
1 Bay leaf (1 leaf)
1 cucharadita de postre Paprika (Level; the author uses sweet paprika and suggests that hot paprika or a blend may be used)
1 cucharadita Turmeric (Level; the author suggests saffron or paella seasoning as an alternative)
550 g Chicken stock
250 g Short-grain rice (Regular short-grain rice)

Steps

1
Place the onion, garlic, red bell pepper, and green bell pepper in the robot's bowl. Chop for 6 seconds at speed 6.
2
Scrape down the sides of the bowl. Add the extra-virgin olive oil and a pinch of salt.
3
Without the measuring cup, cook on the Sauté menu for 8 minutes at 120 °C.
4
Add the white wine. Cover and blend for 10 seconds at speed 8. Scrape down the sides; for a finer mixture, blend for a few more seconds at speed 8 or 10.
5
Add the chopped, seasoned chicken. Cook without the measuring cup on the Sauté menu for 9 minutes at 120 °C. If it splatters, place a perforated accessory over the opening to allow some steam to escape.
6
Add the crushed tomatoes, bay leaf, paprika, and turmeric.
7
Without the measuring cup, cook on the Sauté menu for 5 minutes at 120 °C.
8
Add a little more salt, bearing in mind that the stock and chicken already contain salt. Pour the stock through the opening without removing the lid.
9
Place the measuring cup and cook on the Sauté menu for 4 minutes at 120 °C.
10
Remove the measuring cup and add the rice through the opening, trying not to remove the lid so the heat is retained. Place the measuring cup halfway on.
11
Cook on the Sauté menu for 14 minutes at 120 °C. Start checking at around minute 12: the time may vary depending on the rice and your preferred doneness.
12
Taste the rice when finished. If it is still too firm, cook for up to 2 additional minutes at 120 °C, with the measuring cup in place; the author notes that this additional time may not be necessary.
13
Let rest for 10 minutes. Serve; if you prefer it more soupy, add a little more stock, although the author indicates that the cooking times remain the same.

Notes

The author describes the dish as creamy rice, not soupy rice. For her usual short-grain rice, 14 minutes are generally sufficient; adjust the time according to the type of rice and your taste. The total time indicated by the author is approximately 45–50 minutes. Her preparation includes salt for the sofrito and a little more afterward; she does not specify quantities.