Arroz caldoso de pollo de corral

Arroz caldoso de pollo de corral is a traditional rice dish originating from Spain. The dish has many variations, but it's always made with corn-fed free-range chickens that are larger in size and have much better flavor than regular chickens. Other ingredients for the dish include olive oil, onions, bell peppers, tomatoes, salt, garlic, dry white wine, toasted almonds, parsley, bomba rice, and saffron.

The chicken legs, onions, bell peppers, and tomatoes are seasoned with salt and cooked in olive oil until the chicken is browned. The garlic and wine are added to the pan, the mixture is simmered shortly, and it's then covered with water and simmered over low heat until the chicken is tender.

The almonds, parsley, and cooking water are made into a picada that's added to the pan with the rice and saffron. Once done, this rice dish is ladled into bowls and served immediately. It's recommended to try arroz caldoso de pollo de corral on a rainy evening.