Arroz campero
Prep
15 mins
Cook
1 hr 35 mins
Servings
2
Difficulty
Hard
When I discovered arroz campero, I fell in love with how this rustic Spanish one pan dish brings together tender chicken, earthy mushrooms, and fragrant herbs into something truly special. What I adore most is that despite needing just under two hours total, most of that time is hands off cooking, leaving you free to relax. The beauty of paella rice lies not only in its ability to absorb all those wonderful flavors but also in its high fiber content, which helps keep you satisfied longer. This is genuinely affordable comfort food that feels far more impressive than the effort it requires, making it perfect for a relaxed dinner with friends or family.
Ella x
Ingredients
- 4chicken thighs(skin-on and bone-in)
- 120 gramspaella rice
- 2 tbspextra virgin olive oil(plus extra to serve)
- 1shallot(finely chopped)
- 1 clove/sgarlic(finely chopped)
- 25 gramsunsalted butter(cubed)
- 1½ tbspflat leaf parsley(flat leaf parsley, finely chopped)
- 1½ tbspchives(chives, chopped)
- 1 stick/scelery(roughly chopped)
- ¼fennel bulb(bulb fennel, roughly chopped)
- 1small carrot(roughly chopped)
- 2shallots(roughly chopped)
- 1small leeks(small leek, roughly chopped)
- 200 gramschestnut mushrooms
- 1 tbspessential vegetable oil
- 1 clove/sgarlic(crushed)
- 1bay leaf
- 1 sprig/sthyme
- 5 gramsshimaya dashi no moto
Detail level
Instructions
- 1
To make the mushroom stock, preheat the oven to 200ºC, gas mark 6. Tip the vegetables onto a large baking tray and toss with the oil and a little salt, then roast for 25 minutes until lightly browned. Transfer the cooked vegetables to a large pan with 1.2 litres cold water along with the garlic, bay leaf and thyme. Bring to a gentle simmer and cook for 30 minutes. Remove from the heat, add the dashi and steep for 10 minutes. Strain through a fine sieve and keep warm.
- 2
Raise the oven temperature to 220ºC, gas mark 7. Put the chicken on a baking tray. Roast for 35-40 minutes until crisp, cooked through, juices run clear and no pink meat remains. Rest for 10 minutes.
- 3
Meanwhile, when the chicken has been roasting for about 10 minutes, cook the rice. Measure the mushroom stock so you have 800ml (if you are a little short, top it up with water). In a large frying pan, heat the oil over a medium-low heat, then gently fry the shallot and garlic for 2-3 minutes until soft. Add the rice, stirring for a minute to coat in the oil. Gradually add the hot mushroom stock, stirring often to build creaminess. Cook for 20 minutes until creamy with a little bite (but not crunchy). Stir in the butter and most of the herbs, then season.
- 4
To serve, spoon the rice into warm dishes, top with the chicken, drizzle with extra virgin olive oil and any resting juices, then scatter with sea salt flakes, a twist of freshly ground black pepper and the remaining herbs.
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