Skillet-Baked Rice with Chicken and Lemony Meatballs (Arroz con Costra)
Arroz con costra, a bountiful mixture of creamy red pepper-infused rice with chickpeas, mixed meats, and topped with a layer of egg, is Spain’s answer to a skillet supper. But with so many elements, the dish can quickly become an unmanageable kitchen endeavor.
Why This Recipe Works
To get a streamlined arroz con costra recipe, we first whittled down the number of meats going into the dish, deciding against rabbit, sausages, and pork, but opting for chicken, meatballs, and thick-cut bacon. We began building flavor by cooking diced bacon, then browning boneless skinless chicken breasts followed by the meatballs in the rendered bacon fat; after browning we set them aside while we attended to the rice. We added medium-grain rice, which cooks up with a creamy texture, along with a garlicky red pepper puree, chicken broth, meat, and drained canned chickpeas and put the skillet in the oven to cook. All that was needed to complete or arroz con costra recipe was some eggs beaten with milk and poured over the cooked rice and browned for 10 minutes before serving.
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