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Paella Style Chicken and Rice
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Brief Description
This is a great meal for camping; prep ingredients before leaving home and pack chicken and shrimp frozen in the cooler so it will keep longer.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 80 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving (about 2 cups): 463 Cal., 44% (202) from fat; 33 g protein; 23 g fat (5.8 g sat.); 29 g carbs (2 g fiber); 1,155 mg sodium; 144 mg Chol. Photo by Thomas J. Story.
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Posted By: mcarr
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Posted On: Apr 22, 2015
Number of Servings:
Ingredients:
- 1 - small onion chopped
- 1 - green bell pepper chopped
- 1 cups - pimento-stuffed green olives
- 1/2 pounds - Spanish chorizo or andouille sausage
- 1 1/2 pounds - chicken thighs
- 1 1/4 teaspoons - kosher salt divided
- 2 1/2 teaspoons - smoked paprika divided
- 3 tablespoons - olive oil divided
- 1 - fennel bulb with feathery greens trimmed, cored, thinly sliced
- 3 cloves - garlic minced
- 1/4 teaspoons - saffron threads
- 1 cans - 14.5 oz. diced tomatoes
- 2 cups - Arborio rice
- 3/4 cups - Spanish fino sherry or other dry sherry
- 1 cans - 14.5 oz. reduced-sodium chicken broth
- 8 ounces - frozen shelled and deveined cooked small shrimp thawed
Directions:
AT HOME (if taking on a camping trip)
1. Chop onion and bell pepper and put in airtight containers. Put olives in a container. Thinly slice chorizo and package airtight. Cut each chicken thigh into 3 pieces, toss with 1/2 teaspoon each of salt and paprika, and package airtight. Chill all ingredients.
AT CAMP
2. Heat 1 tablespoon oil in a 6-quart pot over medium-high heat on a camp stove. Add chorizo and sauté until browned, about 5 minutes. Use a slotted spoon to transfer to a plate.
3. Brown half of chicken at a time in pot, turning over once, until cooked through, 6-8 minutes per batch. Transfer to a second plate.
4. Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise; cut out core in a V and thinly slice bulb.
5. Add remaining 2 tablespoons of oil to pot along with fennel, onion, and bell pepper. Sauté until fennel softens, 7-8 minutes. Stir in garlic, remaining 3/4 teaspoon salt, remaining 2 teaspoons paprika, and the saffron and cook until fragrant and sizzling, about 1 minute.
6. Add rice and stir until coated, then stir in 1 cup water, the sherry, broth, olives and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed, about 25 minutes.
7. Arrange chicken with any juices and shrimp over the rice. Cook, covered, until shrimp and chicken are hot, about 5 minutes. Chop fennel fronds and scatter on top.
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