You may also like
Categories:
andouille sausage chicken garlic paprika saffron kosher salt olive oil lima beans fresh green beans hearts tomato rice chicken broth
Viewed: 32 - Published at: 9 years agoIngredients
- 1 pound chorizo or andouille sausage, cut in 1/2 inch slices
- 1 pound chicken (I used boneless thighs), cut in 1-inch cubes
- 6 cloves garlic, mashed or minced, divided
- 1 tablespoon smoked paprika
- 1/4 teaspoon saffron, powdered in a mortar
- kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1 cup lima beans
- 1 cup fresh green beans, broken in 1/2 inch pieces
- 1 1/2 cups artichoke hearts, quartered
- 1 cup finely diced tomato, drained
- 1 1/2 cups Arborio or Bomba or other short-grain, glutinous rice
- 5 cups chicken broth
Method
- Sprinkle the chicken with half the paprika and garlic, and set aside while you gather and prep everything else.
- Put chicken stock on to simmer, and add powdered saffron. Preheat oven to 425.
- In a large, flat bottomed fryer or paella pan over medium high heat, saute the chicken in half the olive oil until no pink shows. Add the sausage and saute until it starts to brown.Add the veggies, and saute until they, too, start to brown. Push the mixture to the outside edges of the pan, where it's cooler.
- In the center of the pan, add remaining oil and garlic, and saute until it's fragrant. Add paprika and tomatos. Cook until tomatos begin to break down. Stir everything together and add the rice, stirring to coat it nicely with pan juices.
- Add four cups of simmering chicken stock. DO NOT STIR! Cook, uncovered, until liquid is just above level of rice and veggies (5-7 minutes). Move to oven and bake for 15 minutes, uncovered, adding more stock if top starts to look dry.
- Remove from oven and cover, and wait 20 minutes for flavors to blend and for the rice to finish steaming tender. (Note: This is the ideal time to open a bottle of Tempranillo and sit down with it, some Manchego and a tad of honey to whet your appetite!
