Arroz Juan Moreno has been one of the most emblematic dishes in the history of our restaurant. It is made mainly with garden vegetables, with rabbit and free-range chicken for protein.
Today on the restaurant blog we share the recipe for Arroz Juan Moreno so you can make it at home. The quantities serve 4 people, but you can adjust them to the number of guests. It is more of a creamy rice (arroz meloso) than a dry one.
Ingredients for Arroz Juan Moreno
- 400 g rice
- 250 g rabbit, cleaned
- 250 g free-range chicken, cut into 8 pieces
- ½ green pepper
- ½ red pepper
- 2 ripe tomatoes
- 50 g green beans
- 2 fresh artichokes
- 3 garlic cloves, sliced
- 1 small spoonful of sweet paprika
- 3 tablespoons extra virgin olive oil
- 1 tablespoon parsley
- Chicken stock (ideally made by simmering bones)
- Salt, as needed
- Saffron, as needed
Method
Heat oil in a paella-style pan and lightly brown the rabbit and chicken. Add the garlic, the peppers cut into small pieces, the artichokes and the grated tomatoes.
Sauté well, then add the rice and fry it briefly too. Add the saffron, the paprika and the chicken stock. Use three times as much stock as rice by volume, bearing in mind that the strength of the heat changes how much stock you need. Cook over a moderate heat for about 15 minutes. Finish with chopped parsley on top.
When served, it should be a creamy rice, not too dry.
All that’s left is to choose a wine, ideally a red or rosé with some ageing, and enjoy the evening.
You can find more recipes from Restaurante Juan Moreno on our blog. If you cook something, we’d love to hear about it. If you post a photo or video on social media, tag us: we’re on Facebook, Instagram and X (Twitter).
