A brightly colored and boldly flavored chicken paella kicks off the fifth installment of our Sous Chef Series. This traditional Spanish rice dish is crafted to perfection at Philadelphia's Amada, where chef de cuisine MacGregor Mann helms the kitchen of Jose Garces's Andalusian tapas bar. Packed with chicken, chorizo and tangy-sweet piquillo peppers, this paella is big on flavor but exceptionally easy to make at home. The sharpness of the accompanying parsley salad balances the rich, saffron-infused rice and provides a boost of color.
Yield: 4 servings
1. Make the parsley salad: In a large mixing bowl, toss the cherry tomatoes with the parsley, onion, vinegar and artichoke hearts. Season with salt and pepper and toss again. Let stand at room temperature while you make the paella.
2. Preheat the oven to 350°. In a small saucepan, bring the chicken stock to a simmer. Remove the stock from heat, stir in the saffron, cover and set aside.
3. In a large, heavy skillet or paella pan, combine the olive oil, chorizo, onion and garlic and cook over medium heat, stirring occasionally, until the onion softens and the chorizo begins to brown, about 5 to 7 minutes. Add the rice and mix to coat the grains completely.
4. Stir in the reserved chicken stock, peas, pepper and chicken; season with salt and pepper. Cover the pan and bake for 15 minutes. Uncover and bake until the edges are golden brown and the rice is cooked through, about 25 to 30 minutes. Adjust seasoning, if necessary. Top the paella with the parsley salad and serve immediately.Download This Recipe