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thighs bone Fresh Chorizo Links onion garlic stalks celery green pepper parsley stems tomatoes mushrooms saffron chicken stock salt pepper parsley capers Spanish olives Arborio rice olive oil lemon-optional
Viewed: 29 - Published at: 6 years agoIngredients
- 8 bone in, skin-on thighs
- 4 bone in, skin-on legs
- 2 fresh chorizo links, sliced
- 1 yellow onion medium, chopped
- 6 cloves garlic minced
- 4 stalks celery chopped
- 1/2 green pepper chopped
- 1/2 cup parsley stems, chopped
- 1/2 pint grape tomatoes halved
- 4 button mushrooms chopped
- 1/4 teaspoon saffron + 1/4 cup water
- 3 3/4 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup frozen peas thawed
- 1 cup fresh parsley chopped
- 2 tablespoons capers
- 1/2 cup Spanish olives mixed
- 2 cups arborio rice
- 2 tablespoons olive oil
- lemon optional to serve
Method
- In a large, deep saute pan (or paella pan, actually), add the olive oil. Brown the chorizo slices. Remove from the pan and set aside.
- Back to the pan, add the chicken pieces and brown, about 2-3 minutes per side. Remove and set aside.
- Back to the pan, add the onion and garlic and cook until translucent. Add the green pepper and celery and cook until soft. Season with salt and pepper.
- Add the chicken and sausage back to the pan and cook, covered, until the chicken is about 1/3 of the way cooked, about 10 minutes. Meanwhile, add the saffron to the water and microwave about 30 seconds to let it bloom. Add that to the chicken.
- Add the capers, tomatoes and mushrooms and sprinkle the rice on top of everything. Add the stock, a little at a time, until the rice is al dente (you may not need all of it, depending on how much juice the chicken itself gives off) and the chicken is cooked all the way through. Turn off the stove, add the peas and olives and let heat through about 10 minutes. Stir in the fresh parsley. Serve with a squeeze of lemon, if you're feeling it.
