Paella de Pollo (Shape Magazine)

Paella de Pollo

Source: Shape Magazine.

Paella Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/4 cup diced Spanish onion (about 1/2 an onion)
• 1 tablespoon minced garlic (about 2 cloves)
• 1 1/4 cup short-grain rice
• 1/4 cup frozen peas, thawed
• 2 tablespoons slice piquillo or roasted red peppers
• 1/2 cup thinly sliced Spanish chorizo
• 1 tablespoon saffron threads
• 2 1/4 cups chicken stock
• kosher salt
• fresly ground black pepper
• parsley salad (optional)

Instructions

1. To make the chicken, cut one of the onions into quarters. In a large soup pot, combine onion, bay leaf, and 8 cups water and bring to a low boil. Add chicken thighs and gently poach until just tender, about 12 minutes. Remove chicken from pot, reserve the cooking liquid, and let chicken cool slightly; then, shred into bite-size pieces with two forks. (Alternatively, you can use 2 cups of roasted, shredded rotisserie chicken.)
2. Meanwhile, in a blender, combine tomato paste, ketchup, paprika, roasted garlic, and 2 cups of the reserved chicken liquid. Puree until smooth. Julienne the remaining 1 1/2 onions and the bell peppers. In a large saucepot, heat vegetable oil over medium. Add onion and red pepper and cook until onion is translucent, about 10 to 12 minutes. Add puree and cook until sauce thickens, about 8 to 10 minutes. Add the shredded chicken and stir to incorporate. Season to taste with salt and remove from heat. 
3. To prepare paella, preheat oven to 350 F. In a paella pan or wide oven-proof saute pan, heat olive oil over medium. Add the onion and garlic and cook until translucent, about 10 minutes. Add rice, stirring until lightly coated. Add chicken mixture, peas, piquillo peppers, chorizo, saffron, and stock. Stir and season with salt and pepper. 
4. Remove from heat, cover the paella pan tightly with aluminum foil, and bake on the center rack of the oven until the liquid is completely absorbed, about 20 to 22 minutes. Allow to rest, covered, for 5 minutes. To serve, divide the paella evenly among six plates. Top with parsley salad (if using).