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Paella con Pollo
From Dorothy McNett's recipes at www.dorothymcnett.com. I use boneless skinless chicken breasts and thighs, but traditionally this is made with 1 small chicken, cut into serving size pieces. Or, use rabbit or other fowl, as desired.
5 1/2 cups good quality chicken or vegetable broth
Preheat oven to 375 degrees. In a saucepan combine the broth, wine and saffron. Bring to a boil, turn off the heat and set aside. Sprinkle the chicken pieces with the salt. Heat the olive oil in a paella pan at least 15-16 inches in diameter. Stir-fry the chicken pieces about 10 minutes over high heat, until lightly browned on all sides. Remove chicken to a platter. To the hot pan, add the sliced chorizo, ham, pepper strips, green onions, and garlic. Cook over medium heat about 3 minutes. Stir in the paprika, tomatoes, peas and rice. Stir well to coat the rice with the juices. Pour the hot broth over the rice mixture, stirring well. Boil until the rice is no longer soupy, but sufficient liquid remains to continue cooking the rice. Now tuck in the chicken pieces and arrange the pimiento strips over all. If using the clams or mussels, tuck them into the mixture making sure their hinges are slightly downward in the juices so that they can open nicely as they cook. Place in hot oven and cook, uncovered, 15-20 minutes. Remove from oven and cover the whole thing loosely with parchment paper or silicone baking mat, and let stand about 10 minutes before serving.
Recipe created 2013-08-01.