Chicken PaellaFrom mars 8 years ago
- 24 chicken pieces (thighs, drumsticks, breasts (quartered) with skin and bone) shopping list
- 3 large onions, grated on large holes of box grater shopping list
- 8 cloves garlic, peeled and slivered shopping list
- 1 29 oz can of small diced tomatoes shopping list
- 13 c short grain rice (rinsed until water runs clear and soaked in water and then thoroughly drained) shopping list
- 14 c chicken stock (approx) preferabley made with roasted meat and bones shopping list
- 1 1/2 lb green green beans shopping list
- 5 large red peppers, fire roasted, peeled and sectioned into 5-6 pieces lengthwise shopping list
- 3/4 c olive oil (approx) shopping list
- 4 pinches saffron shopping list
- 2T paprika shopping list
- 1/2 c dried porcini mushrooms, ground to a powder shopping list
- 1T cumin shopping list
- salt/pepper to taste shopping list
- 26" diameter paella pan shopping list
How to make it
- A day or so before making the paella, remove excess fat from chicken pieces and season with 1 T paprika, cumin, salt and pepper (keep refrig).
- Heat the stock to a boil and parboil green beans and set aside (if using frozen, simply thaw). Keep the stock hot and at hand. Heat paella pan until very hot, coat surface lightly with oil and add chicken pieces skin side down, reduce heat to medium and cook pieces with turning until the skin is well browned and the meat fully coated. Be sure not to let the pan juices burn adjusting heat and rotating pan as needed. Remove chicken to a holding platter. Pour off any excess chicken fat and add a bit of olive oil to the center of the pan and saute the grated onions until just lightly browned, stirring it around the pan to loosen the browned meat juices. Add the remaining 1T paprika, porcini powder and saffron and stir into the sauted onion. Coat surface of pan with a generous amount of oil and add the drained rice and saute until the rice appears transluscent. Add the diced tomatoes and the green beans and mix into the rice along with some of the hot stock and distribute to an even level. Add additional stock to a level approx 1/2 above the surface of the rice, stir, level and allow to full boil. Reduce the heat to low and distribute the slivered garlic and cooked chicken pieces on the rice (skin side up). Cook rice at a simmer (without stirring) until the grains are just tender adding additional stock or water if the pan dries out before the rice is done. Adjust for salt and pepper. Be cautious with the amount of liquid---the rice should maintain it's form and not flower. Distribute the roasted red pepper pieces radially toward the outer 2/3s of the pan and turn up the heat slightly to brown the bottom of the rice just until it is a fragrant and toasted. You may need to rotate the pan on the burners to evenly toast the rice. Also, it may be helpful to turn off any hood ventilation so that the sizzle and browning can be better monitored---the rice can easily burn.
The Cookmars State College
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