This is one of those dishes that’s a perfect example of comfort food. It is almost a national dish and will instantly remind you of sunny Spain. There are so many variations on this dish, each reflecting the unique regional produce of Spain.
There are a few ingredients here that I feel are indispensable. One is the smoked sweet paprika and the other is the green olives. Both of these ingredients add something that can’t really be substituted.
Ingredients
Ingredients
8 Chicken thighs or one whole roaster cut up
1 link of Chorizo sausage, cut into 1 inch pieces
6 Tbsp of Extra Virgin Olive Oil
2 cloves of Garlic, sliced
One Large Onion, chopped
One Red Pepper, chopped
2 cups of medium grain Rice, a Spanish arroz or paella rice is perfect as well.
4 cups of Chicken stock, warmed
2 Bay leaves
1 pinch of Saffron
2 Tbsp of smoked sweet Paprika
2 dried whole Chilies, if desired.
Juice of one Lemon, ends cut off and reserved
¼ cup of Madeira
1 small jar of pimento stuffed Manzanilla green Olives
Place the olive oil in a cast iron casserole (Le Cruset is perfect) or some pot with a cover that can go from stovetop to oven. Over medium heat bring the oil up to temperature, and then brown the chicken. Remove from oil and set aside.
Now add sliced chorizo, garlic, chopped onion and chopped red pepper, and cook until onions are brown and soft. Add all spices and combine well.
Add juice of lemon, the ends of the lemon and the Madeira and allow alcohol to cook away. Then add the rice and coat thoroughly with oil. Add warmed stock and saffron, mix well and then add back the chicken and the olives and bring to a slight boil.
Cover and put into a preheated 350 degree oven for 40-50 minutes. Remove from oven, stir and then recover and allow to rest on stove top for 5 minutes. Serve with a salad and white wine.
Wine: Albarino is a good match as is a Rose’ or a Vinho Verde. Serves 4 – 6.
The Louisville Chef 