People all around the world eat some version of chicken and rice. It is cheap, easy, quick and healthy. Some variation of it shows up on our dinner table on a regular basis. This is a Spanish version adapted from The Foods and Wines of Spain by Penelope Casas. Casas is an excellent recipe writer and tester–the only way I really get perfect paella is to follow her to the letter. Same goes for this recipe–she calls for cooking the rice to al dente, then covering the pan and letting it sit for an additional 10 minutes. I always worry that the rice is undercooked–but sure enough it comes out perfect every time. The only significant changes I’ve made are to add a bunch more vegetables and decrease the oil slightly. The additional vegetables you add can vary by season–here I’ve added carrots, zucchini and fava beans. Serve with a cold green salad and you have a perfect family meal.
| Chicken and Rice |
- 1 chicken cut into 10 pieces, or 8 pieces of chicken thighs and/or drumsticks
- 3 TBLS olive oil
- 1 green pepper, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 tomatoes, chopped
- 3 carrots, sliced
- 2 zucchini, sliced
- 1 cup fava beans or peas, blanched for 1 minute (and peeled, if you use favas)
- 2 teaspoons Spanish paprika
- big pinch of saffron
- 2 cups short-grain rice (can sub long grain)
- 3 1/2 cups stock or water
- 1/2 cup white wine
- 1 bay leaf
- 1 TBLS fresh parsley, chopped
- 1 lemon
- salt and pepper
- Preheat oven to 350 degrees.
- Heat the oil in a metal, oven-safe pan that will be big enough to accommodate the whole dish.
- Fry the chicken pieces until they are golden, sprinkling with salt and pepper as you fry.
- Remove the chicken to a platter.
- Add the onion, garlic, pepper and carrots and saute until just tender, about 5 minutes.
- Add the tomato and zucchini and cook 5 minutes more.
- Add the paprika, saffron, rice, water or stock, wine and bay.
- Sprinkle some more salt and pepper.
- Boil over medium heat for about 7 minutes.
- Taste, adjust salt and pepper as needed.
- Add the chicken pieces back to the dish and tuck them gently on top of the rice.
- Put the pan in the oven and cook, uncovered, about 15 minutes.
- The liquid will be absorbed, but the rice will still be al dente.
- Take pan out of the oven, cover, and let sit 10 minutes.
- Sprinkle with the parsley, peas or fava beans and squeeze the lemon juice over.
