Spanish Style Rice With Chicken And Seafood Riz à La Valencienne

ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)

Steps:

• Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
• Make the spice rub. In a small bowl, mix the spices, salt and pepper.
• Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
• Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
• Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
• Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
• Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
• Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

SPANISH-STYLE RICE WITH CHICKEN AND SEAFOOD (RIZ à LA VALENCIENNE)

Steps:

• Squeeze juice from 1 lemon half into a bowl of cold water. Cut off and discard stems of 1 whole artichoke and cut off top 1 1/2 inches of leaves. Bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Trim dark green fibrous parts from base and sides with a sharp paring knife, then quarter artichoke lengthwise. Rub cut surfaces with other lemon half, and drop artichoke into water. Trim remaining artichokes in same manner.
• Bring a large pot of salted water to a boil and simmer fresh artichokes until just tender, 10 to 12 minutes. (Do not cook thawed artichokes.) Transfer with a slotted spoon to paper towels to drain. When cool enough to handle, scoop out choke with a spoon.
• Cook beans in same pot of boiling salted water until crisp-tender, about 4 minutes. Drain in a colander, then rinse under cold running water to stop cooking. Pat dry.
• Cook clams and mussels in wine in a large heavy pot over moderately high heat, covered, stirring occasionally, 4 to 10 minutes, checking shellfish frequently after 4 minutes and transferring to a bowl as they open (mussels will open before clams). Discard any unopened mussels after 8 minutes and any unopened clams after 10 minutes. Keep warm, covered. Pour shellfish cooking liquid through a fine sieve lined with a paper towel into a large glass measure and add enough water to make 2 cups.
• Pat chicken dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in paella pan over moderately high heat until hot but not smoking, then brown chicken well all over, about 15 minutes. Transfer with slotted spoon to a plate.
• Preheat oven to 400°F.
• Cook onion in 1 1/2 tablespoons oil in pan over moderate heat, stirring, until softened, about 6 minutes. Add garlic and paprika and cook until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute, then stir in tomatoes.
• Add seafood cooking liquid, chicken broth, and chicken with juices and bring to a boil over high heat. Boil, gently stirring and frequently rotating pan, until rice has absorbed most of liquid and spoon leaves a path exposing bottom of pan when pulled through rice, about 15 minutes.
• Remove pan from heat and tuck clams and mussels into rice. Bake riz in middle of oven, uncovered, until a crust forms around edge of pan, liquid is absorbed, and chicken is cooked through, about 10 minutes.
• While riz is baking, heat remaining tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saut bell peppers until crisp-tender, about 5 minutes. Add green beans and artichokes (cooked fresh or thawed) and sauté just until heated through. Season with salt and pepper.
• Tuck vegetables into riz and let stand 10 minutes before serving.

SPANISH-STYLE CHICKEN AND RICE

Steps:

• Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
• Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
• Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.

SPANISH RICE AND CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.