PAELLA DE POLLO
I took some time off this summer to regroup, reset and relax back home in DC. Talk about major R & R time. I usually spend most of my summer’s traveling to tropical destinations, but this summer I’ve allocated my time to myself and some projects I cannot wait to share. In the meantime, as I dream of my next “skin tan and hair long” vacation, I decided to take my taste buds to the coasts of Spain.
Paella is said to be a perfect union between 2 cultures from Spain, the Romans, for the pan and the Arabs, that brought rice. Paella is a Spanish rice dish that includes different combinations of vegetables, seafood, spices and meats with saffron as the star to tie everything together. Paella is served family style and the perfect dish to impress your friends. The best part, you can make this in about an hour tops! I would serve this up with your favorite white.
1 pound skin-on chicken
1 bunch fresh oregano, finely chopped
1 bunch fresh thyme, finely chopped
1 bunch rosemary, finely chopped
4 cups chicken broth
1 red pepper, thinly sliced
½ red onion, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon smoked paprika
2 cups arborio rice (or short grain rice)
¼ cup fresh lemon juice, freshly squeezed
½ cup white cooking wine
A pinch of fresh saffron
1 whole lemon, sliced in wedges
Fresh thyme, for garnish
Sea salt (to taste)
Ground pepper (to taste)
1 red chili, crushed
Olive oil, for cooking
Plate | Mixing Bowls
Cast Iron Skillet | Skillet
In a small mixing bowl, combine rosemary, thyme, oregano, red chili, sea salt and pepper. In a larger bowl, evenly coat chicken with herb mixture. Over medium-high heat, drizzle olive oil in a skillet, once hot, add chicken skin side down. Cook in batches to not crowd the pan. Brown chicken on both sides until nicely colored and crispy, about 7-8 minutes per side depending on the size of chicken pieces. Remove chicken from skillet. In a medium pot, bring chicken stock to a boil and reduce heat to low to keep warm.
In the same skillet, with chicken drippings, add peppers and onions. Cook until onions and peppers begin to soften. Add garlic and cook until fragrant, about 1 minute. Add cooking wine; be sure to cook the alcohol off, about 2-3 minutes. Slowly stir in chicken stock. Add lemon juice and saffron. Stir in rice and evenly distribute in the skillet. Return chicken back to the skillet, skin side up and brin to a boil. Cover with foil and reduce heat to medium; simmer until rice is al dente, about 18-20 minutes. Uncover skillet and increase heat to medium-high; cook until rice begins to brown on the bottom and edges of pan, about 5 minutes. Remove from heat. Garish with thyme and serve with lemon wedges.