Skillet-Baked Rice with Chicken and Lemony Meatballs (Arroz con Costra)

Name: Skillet-Baked Rice with Chicken and Lemony Meatballs (Arroz con Costra)
Yield: Serves 6
Cuisine: Europe, Spanish & Portuguese
Ingredients: 1 slice, high-quality white sandwich bread, torn into small pieces; 1 tablespoon, milk; 8 ounces, ground pork; 1/4 cup, slivered almonds, chopped fine; 3 tablespoons, minced fresh parsley leaves; 1 large, egg; 1 tablespoon, grated zest from 1 lemon; , Salt and ground black pepper; 6 tablespoons, olive oil; 3 medium, garlic cloves, peeled; 4 cups, low-sodium chicken broth; 1 jar, roasted red pepper (about 4 ounces), rinsed and patted dry (about 1/2 cup); 4 ounces, thick-cut bacon (about 3 slices), cut into 1/2-inch cubes; 12 ounces, boneless, skinless chicken breasts, cut into 1-inch chunks; , Salt and ground black pepper; 2 cups, medium-grain rice (see note); 1 cup, canned chickpeas, drained and rinsed; 7 large, eggs; 1/4 cup, whole milk; , Salt

Main Courses
Europe
Spanish & Portuguese
Poultry
Chicken

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.

SERVES 6

Skillet-Baked Rice with Chicken and Lemony Meatballs (Arroz con Costra)

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