This recipe calls for skinless chicken but still
on the bones that add so much flavor to the stock.
You can make it with skinless boneless chicken.
Ingredients:
•1 cut-up skinless chicken (8 pieces)
•2 tsp salt
•½ tsp freshly ground black pepper
•1 Tbsp olive oil
•2-3 ounces Spanish chorizo or other dry-cured sausage or ham
•2 onions, diced
•3 cloves garlic, minced
•1 carrot, diced
•1 rib celery, thinly sliced
•1 green bell pepper, coarsely chopped
•1 red pepper, coarsely chopped
•½ tsp oregano
•1 tsp ground cumin
•1 bay leaf
•1 Tbsp tomato paste
•1¾ cups canned tomatoes, drained and chopped
•1 cup dry white wine
•½ cup Sherry
•2 cups chicken broth
•juice of one lemon or lime or Valencia orange
•5 saffron threads
•1½ cups uncooked rice
•1 cup frozen sweet peas
•2 Tbsp chopped fresh flat-leaf parsley or cilantro, for garnish
Directions:
1.Salt and pepper the chicken pieces. Add olive oil to a large deep pan over medium-high heat. Brown the chicken on all sides and remove to a plate.
2.Reduce the flame to medium-low and add the sausage (or ham), onions and garlic, stirring occasionally until the onion begins to soften and turn translucent, about 2 minutes.
3.Add the rest of the aromatic vegetables, the oregano, cumin and bay leaf and cook, stirring occasionally, until the peppers start to soften, 3-5 minutes.
4.Stir in the tomatoes, tomato paste and the other liquids and bring to a simmer. Taste and adjust the seasoning as necessary.
5.Add the rice and an even layer of the chicken. Simmer, loosely covered, until the chicken and rice are just done, 20-25 minutes. (Alternatively, you can do this final cooking in a 350 degree oven.
6.Remove the chicken pieces to a clean plate. (Do not re-use the plate on which you put the partially cooked chicken for anything until it is thoroughly washed.)
7.Add the peas and fluff the rice with a fork. Divide the rice between your serving plates. Top with chicken pieces and sprinkle with parsley or cilantro.
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