Criollo Brothy Rice with Paprika Chicken, Seared Corn and Basil

Instructions

1. 1

   1. In a bowl, combine the chicken with 1 tablespoon olive oil, sweet paprika, dried oregano, ground chili flakes, lemon zest, half of the salt, and black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat. Add 1 tablespoon olive oil and sear the corn for 4 to 5 minutes, stirring minimally, until lightly browned. Remove and set aside.

3. 3

   3. In the same pot, add the remaining 1 tablespoon olive oil and brown the chicken for 5 to 6 minutes until sealed and nicely colored. Remove and set aside. If you prefer to finish the chicken in the oven, transfer it for 8 to 10 minutes at 400°F/200°C before adding it back.

4. 4

   4. Reduce to medium heat, add the butter, and cook the onion and red bell pepper for 6 minutes until softened. Add the garlic and cook 1 minute more.

5. 5

   5. Add the crushed tomatoes and cook for 3 minutes to concentrate the flavor. Stir in the rice and cook for 1 minute to lightly coat the grains.

6. 6

   6. Pour in the white wine and cook for 2 minutes until most of the alcohol evaporates. Add the hot chicken stock, the remaining salt, and stir well.

7. 7

   7. Once it reaches a gentle boil, reduce to medium-low and cook uncovered for 12 minutes, stirring occasionally so the rice releases starch while keeping a brothy texture.

8. 8

   8. Return the browned chicken and reserved corn to the pot. Cook 8 to 10 minutes more, until the rice is tender and the chicken is fully cooked. If checking the chicken internally, it should reach 165°F/74°C.

9. 9

   9. Turn off the heat and add the lemon juice and fresh basil. Stir gently and let it rest for 2 minutes so the broth settles.

10. 10

    10. Serve very hot, with extra basil on top if desired. The ideal texture is moist and brothy, not dry.