A KosherEye Signature Recipe
Wonderful blend of chicken, kosher sausage, Valencia rice, saffron and pimentón, (Spanish smoked paprika).
10 chicken thighs
Optional: 1/4 cup drained green olives, pitted
Preheat oven to 400 degrees.
Place the chicken pieces on a baking sheet and season all over with salt, pepper and some extra-virgin olive oil. Bake for 20 to 22 minutes and set aside.
Heat a 14- to 18-inch paella pan (or large frying pan) over medium-high heat. Add 1/4 cup olive oil and heat until hot. Add the onions to the pan and cook until soft, about 5 minutes. Add the garlic, sauté 1 minute. Move the onions to the center of the pan.
Add the sausage, and sauté about 3 minutes. Add the tomato puree, stirring it into the mixture; and cook for 3 minutes.
Add salt, saffron, pimentón- cook, stirring, for 5 minutes.
Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add chicken pieces, arranging them over the rice. Add the green olives. Then add the peas. Bring the stock back to a simmer; cover and gently cook until liquid is absorbed. Remove from the heat and let rest for 10 minutes before serving.
Yield: Serves about 6.
Shabbos tip: If using for Shabbos dinner, transfer to an oven proof 9x13 glass or ceramic casserole, cover and keep warm until serving. When transferring, keep the layers as they were in the paella pan – with rice mixture topped with chicken and peas.
Recipes: Poultry, Chicken, Kosher