Fresh Fig and Prosciutto Pizza
Quick Chicken and Rice
Quick-and-easy chicken and rice? Really, truly—deli chicken cuts cooking time in half.
4 servings
Carve your purchased bird into 8 or so whole pieces, as you would a basic roast chicken, to best approximate a paella “from scratch.”
Ingredients
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2 cups reduced-sodium chicken broth
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1/4 teaspoon saffron threads
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1 tablespoon olive oil
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3 ounces fully cooked Spanish chorizo cut in 1/4-inch coins
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3/4 cup finely chopped onion
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2 teaspoons minced fresh garlic
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3/4 teaspoon smoked paprika
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1/2 teaspoon coarse salt
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Freshly ground black pepper
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1 1/4 cups arborio rice
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1/3 cup dry white wine
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1 (13.5-ounce) can diced tomatoes, drained
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1 (2-pound) rotisserie chicken, cut in large pieces
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2/3 cup frozen peas
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2 tablespoons minced flat-leaf parsley
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Lemon wedges
Instructions
- Preheat oven to 450F.
- Combine broth and saffron in a medium saucepan. Bring to a simmer.
- Heat oil in a 12-inch ovenproof skillet over medium heat. Add chorizo and sauté until just brown and crispy, 3 to 4 minutes. Add onion and sauté 2 minutes. Add garlic and sauté 1 minute more. Stir in paprika, salt and black pepper. Add rice; toss until well coated. Stir in wine, then drained tomatoes and broth. Cover skillet and transfer to oven; bake 15 minutes.
- Arrange chicken pieces over rice, and scatter peas over the top (do not stir rice). Continue baking, uncovered, 5 minutes. Remove from oven, and let rest 5 minutes.
- Sprinkle with parsley and serve straight from the pan with lemon wedges for squeezing over the top.
Recipe by Laraine Perri.
Nutritional Info (per serving)
- Calories 670
- Fat 31g
- Cholesterol 305mg
- Sodium 1877mg
- Carbohydrates 59g
- Fiber 3g
- Protein 40g
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