Creamy Garlic Chicken Rice

Name: Creamy Garlic Chicken Rice
Prep time: 15 min
Cook time: 70 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500g chicken wings; 2l chicken stock; 5 garlic cloves, minced; 1 red onion; 2 ripe tomatoes; 340g round rice; 1 glass of white wine; Bay leaves; Salt; Black pepper; Saffron infusion; Ñora pepper paste; Extra virgin olive oil

Rice & pasta

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This creamy garlic chicken rice is one of those deeply comforting dishes I love making for a family get-together. I prepare it with chicken wings, round rice, and a rich sofrito of garlic, red onion, and fresh tomato, which forms the heart of the flavour. Chicken stock, bay leaves, ñora pepper paste, and a saffron infusion round out a deeply savoury meal designed for four.

To get that signature 'meloso' (creamy, saucy) texture, I take my time with the sofrito and stir the rice as it cooks so it releases its starch and thickens the broth. If you enjoy Spanish garlic chicken with rice, this version is well worth a relaxed spell by the stove. I love serving it straight away alongside a crisp green salad.

If you love rice dishes like this, I also recommend my Chicken wing rice and my Creamy chicken, rabbit, and vegetable rice for another family meal.

Prep: 15 minCook: 70 minServes: 4

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Ingredients

Ingredients for 4-5 servings

500g chicken wings
2l chicken stock
5 garlic cloves, minced
1 red onion
2 ripe tomatoes
340g round rice
1 glass of white wine
Bay leaves
Salt
Black pepper
Saffron infusion
Ñora pepper paste
Extra virgin olive oil

Step by step

1Heat a good splash of olive oil in a wide pot or casserole and brown the seasoned chicken wings.
2Once the wings are nicely golden, add the minced garlic.
3When the garlic is lightly toasted, pour in the white wine and add the bay leaves, cooking until the liquid has evaporated.
4Transfer the chicken wings to a plate and set them aside.
5Add the chopped red onion to the pot and cook gently until caramelized.
6Once the onion has caramelized, stir in the grated tomato and a pinch of salt, cooking down until reduced.
7Add a tablespoon of ñora pepper paste.
8Return the chicken wings to the pot and cover with the hot stock.
9Bring to a boil and stir in the rice.
10Cook for 15 minutes, stirring regularly so the rice releases its starch and creates that creamy texture.
11Remove from the heat and let it rest for 5 minutes.
12And that's it! Our creamy garlic chicken rice is ready to enjoy.

Tips and tricks

Tips and tricks for making creamy garlic chicken rice

Take your time with the sofrito; it's what gives all the deep colour and flavour to the rice.

Stir regularly while cooking so the rice releases starch and turns out perfectly creamy.

Using a Spanish round rice suited for 'arroz meloso' will make all the difference to the final result.

Frequently asked questions

What type of rice is best for a creamy rice dish?

I use round rice, such as Spanish arroz redondo; you can also pick varieties specifically sold for 'arroz meloso'. Stirring throughout cooking helps release the starch so the broth takes on that luscious, creamy body.

Can I swap the chicken wings for chicken breast or tenderloins?

Yes, but tenderloins and breast cook much faster than wings and can dry out if simmered the whole time. I recommend searing them first, setting them aside, and stirring them back in toward the end of cooking, checking that they're cooked through.

How should I store and reheat leftovers?

Cool the rice quickly in a shallow dish and store it covered in the fridge, without leaving it at room temperature for more than an hour. Eat it within 24 hours and reheat it just once until piping hot, stirring in a splash of hot stock to bring back that creamy consistency.