One-Pot Roasted Chicken with Paella Rice
Don’t have a paella pan? No problem! A large Dutch oven will suffice. Generously salt and refrigerate the whole chicken when you bring it home overnight up to two days in advance. Then be delighted with this whole meal dinner in a pot!
One cup of cooked bomba rice contains approximately 16 grams of protein and 10 grams of carbohydrates and is considered a whole grain.
6 to 8 servings
INGREDIENTS:
1 whole chicken, trimmed of excess fat
Kosher salt
1 tablespoon blanched almond slivers
3 large cloves garlic, minced (about 1 tablespoon)
4 tablespoons parsley, minced, divided
¼ teaspoon Pimenton dulce or sweet smoked paprika
Large pinch saffron threads, crumbled
2 tablespoons extra virgin olive oil
2 cups chicken broth or stock + more if necessary
1 cup onion, peeled and small diced
1 sweet green pepper, seeded and small diced (about ¾ cup diced)
½ pound ground chorizo sausage
1 large Roma tomato, peeled, halved globally, seeded, and grated on a hand box grater
2 tablespoons dry sherry
1 cup Bomba (or Arborio) rice
¾ teaspoon kosher salt or to taste
DIRECTIONS:
1. *This step is best done the day you bring the chicken home from the store or about twenty-four hours before cooking up to two days: Pat the chicken dry with a paper towel. Generously season the chicken inside and out with kosher salt. Refrigerate uncovered.
2. Preheat oven to 375°F.
3. Pulse the almonds to a fine crumble in a mini-food processor. Add the garlic, two tablespoons of parsley, Pimenton, and saffron, then pulse until very fine. Mix in two tablespoons of the broth and reserve.
4. Meanwhile, heat the broth in a separate saucepan.
5. Heat the oil over medium heat until it shimmers in a six-quart Dutch oven. Pat the chicken dry with paper towels and place the breast side down until light brown for about five minutes. Turn over and lightly brown the other side for about five minutes.
6. Move the chicken to a dish in a warm place. Drain off all but one-fourth cup of the oil in the pan. Add the onions, green peppers, and sausage to the pan. Cook until the vegetables soften and the sausage browned.
7. Add the tomatoes and sherry. Cook the sherry down.
8. Mix in the rice, reserved almond-spice mixture, and three-fourths teaspoon of kosher salt. Pat out the rice mixture until level and covers the bottom of the pan.
9. Pour in all the hot broth. Bring to a boil. Place the chicken breast side up on top of the rice. Place in the oven uncovered for twenty minutes. Cover with a lid and bake for another thirty to thirty-five minutes until the chicken reaches 160°F measured between the thigh and the body. If the rice begins to dry out, add more chicken broth.
10. Remove from the oven, cover with the lid, and let stand, covered for five minutes. Carve the chicken into portions and serve with the rice.
11. Note: The chicken will not have crispy skin but be golden and fork-tender.
One-Pot Roasted Chicken with Paella Rice
Ingredients
- 1 whole chicken, trimmed of excess fat
- Kosher salt
- 1 tablespoon blanched almond slivers
- 3 large cloves garlic, minced (about 1 tablespoon)
- 4 tablespoons parsley, minced, divided
- ¼ teaspoon Pimenton dulce or sweet smoked paprika
- Large pinch saffron threads, crumbled
- 2 tablespoons extra virgin olive oil
- 2 cups chicken broth or stock + more if necessary
- 1 cup onion, peeled and small diced
- 1 sweet green pepper, seeded and small diced (about ¾ cup diced)
- ½ pound ground chorizo sausage
- 1 large Roma tomato, peeled, halved globally, seeded, and grated on a hand box grater
- 2 tablespoons dry sherry
- 1 cup Bomba (or Arborio) rice
- ¾ teaspoon kosher salt or to taste
Instructions
- *This step is best done the day you bring the chicken home from the store or about twenty-four hours before cooking up to two days: Pat the chicken dry with a paper towel. Generously season the chicken inside and out with kosher salt. Refrigerate uncovered.
- Preheat oven to 375°F.
- Pulse the almonds to a fine crumble in a mini-food processor. Add the garlic, two tablespoons of parsley, Pimentón, and saffron, then pulse until very fine. Mix in two tablespoons of the broth and reserve.
- Meanwhile, heat the broth in a separate saucepan.
- Heat the oil over medium heat until it shimmers in a six-quart Dutch oven. Pat the chicken dry with paper towels and place the breast side down until light brown for about five minutes. Turn over and lightly brown the other side for about five minutes.
- Move the chicken to a dish in a warm place. Drain off all but one-fourth cup of the oil in the pan. Add the onions, green peppers, and sausage to the pan. Cook until the vegetables soften and the sausage browned.
- Add the tomatoes and sherry. Cook the sherry down.
- Mix in the rice, reserved almond-spice mixture, and three-fourths teaspoon of kosher salt. Pat out the rice mixture until level and covers the bottom of the pan.
- Pour in all the hot broth. Bring to a boil. Place the chicken breast side up on top of the rice. Place in the oven uncovered for twenty minutes. Cover with a lid and bake for another thirty to thirty-five minutes until the chicken reaches 160°F measured between the thigh and the body. If the rice begins to dry out, add more chicken broth.
- Remove from the oven, cover with the lid, and let stand, covered for five minutes. Carve the chicken into portions and serve with the rice.
Notes
The chicken will not have crispy skin but be golden and fork-tender.
Nutrition Facts
Calories
524.62Fat (grams)
30.04 gSat. Fat (grams)
9.3 gCarbs (grams)
29.66 gFiber (grams)
1.54 gNet carbs
28.11 gSugar (grams)
2.25 gProtein (grams)
30.76 gSodium (milligrams)
676.23 mgCholesterol (grams)
123.46 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.