Traditional Paella Recipe Chicken – Have you got a favorite go-to dish, one that you may whip up without too much planning and happy serving to guests?
Like paella, it is generous and festive. Everything cooks within a pan, so it will be a straightforward dish for entertaining. But, unlike paella, it will take little prepping. No shrimp to peel, clams or mussels to steam open, squid to prepare.
Traditional Paella Recipe Chicken
Like paella, this rice dish begins with a straightforward sofrito of onions, garlic, peppers and tomatoes to create the flavor. You brown the chicken pieces, add stock or water, next the rice.
Unlike paella, this dish might be cooked in almost any pan an earthenware cazuela; a deep, lidded casserole; an important skillet; a paella pan or simply a perol, a deep two-handled frying pan. The proportion of liquid to rice is slightly above double, therefore it isn’t a “dry” rice, like paella, but meloso, or slightly juicy. That’s pretty forgiving however, you still need you should never overcook the rice. And, unlike risotto, the rice just isn’t stirred while cooking.
Arroz con pollo is usually a dish easily stretched to secure last-minute guests. Just cut the chicken into smaller pieces. This can be rice with chicken, after all, not chicken with rice!
I love to use one chicken piece per serving (legs, thighs, wings, breast cut in quarters). I personally use the backs and wing tips to create a simple stock. But, even this isn’t necessary. You can use canned low-sodium chicken broth or water!
Arroz con pollo is usually a dish that, excluding fresh chicken, normally can go combined with ingredients inside the pantry or freezer. Early in the year, fresh habas (fava beans), peas, artichokes and asparagus are great additions. In in 2010, I’m using green beans on the garden. Zucchini, mushrooms, canned butter beans are also options.
Use Spanish medium-short-grained “round” paella rice because of this recipe. Provided you can have it, the bomba variety is advisable, because it doesn’t swell up and “flower” when cooked with many different liquid. In Latin-America they generate arroz con pollo with long-grain rice. It is always good, although the rice doesn’t take in the flavors operate does with Spanish rice.
Saffron is optional on this rice dish. Put it to use in the event you it. At any rate, use enough sweet pimentón (paprika, not smoked) to provide a slight ruddy color on the rice. I love to add a pinch of smoked pimentón as well. It gives a touch of sausage on the rice.
- 4 tablespoons olive oil
- 3 chicken breasts with skin, cut into 4 pieces each
- 2 skinless duck breasts, cut into 5 pieces each
- 1 red pepper, deseeded and cut into long chunks
- 2 small hot (picante) chorizos, skin removed, flesh cut into 1.5 cm slices
- 2 tomatoes, skinned, deseeded and chopped
- 1 teaspoon sweet paprika (pimenton dulce)
- a large pinch of saffron
- 2 sprigs of rosemary
- 1.1 litres clear chicken stock or water
- 150 g thin green beans
- 150 g shelled broad beans (optional), from 500 g with pods
- 100 g cooked white Spanish beans (alubias), butter beans or haricots
- 150 g shelled peas
- 300 g bomba or other short grain paella rice (do not wash)
- coarse sea salt
- 1 onion, cut into wedges, soaked in cold water for 5 minutes, to serve
- a paella pan
Method / Direction :
- Heat the oil in a paella pan set over 2 burners or over a preheated barbecue. Add the chicken and duck and fry on all sides until golden.
- Halfway through cooking, add the red pepper and chorizos. Add the tomatoes, paprika, saffron, rosemary, and salt, then pour in all the stock. Bring to the boil, then lower the flame so it simmers very gently for 15 minutes.
- Add the green and white beans and the peas. Pour in the rice (traditionally in the form of a cross). Mix into the stock – do not stir again. Let cook over low heat for another 15 minutes.
- Increase the heat to high for 1 minute – this creates the socarrat if you aren’t cooking the paella over an open fire.
- Remove from the heat and leave for 5 -10 minutes before serving with raw onion wedges. (It is important to serve it warm, not hot.)