Chicken Paella
This Spanish speciality, with its blend of savoury saffron and the spice of the Chorizo sausage, is sure to be a hit.
| 1/2 cup | olive oil, divided | 125 mL |
| Salt and pepper, to taste | ||
| 6 lbs | chicken [cut into large dice], divided | 3 kg |
| 12 | Chorizo sausage, diced | 12 |
| 3 cups | diced onions | 750 mL |
| 1 cup | diced celery | 250 mL |
| 3 cups | diced, red peppers | 750 mL |
| 1/4 cup | minced garlic | 50 mL |
| 6 cups | diced tomatoes | 1.5 L |
| 8-1/2 cups | U.S. long-grain rice | 2.25 L |
| 16 cups | chicken stock, divided | 4 L |
| 2 tbsp | saffron threads | 25 mL |
| 3 cups | sweet peas | 750 mL |
In large saucepan over medium-high heat, heat 1/4 cup [50 mL] of oil. With salt, season half the chicken. To pan add chicken; sauté until golden brown. Repeat with remaining oil and chicken. Set aside.
To pan, add sausage; cook until slightly brown. Set sausage aside. In same pan, add onions, celery, peppers and garlic; cook until onions tender, about 5 minutes. Add tomatoes and rice, stirring, until rice is well coated. Remove pan from heat.
In microwave heat 1 cup [250 mL] stock with saffron. To rice mixture, add heated and remaining stock, bring to boil.
Return reserved meat and peas to saucepan. Cover tightly with foil and cook in 350°F [180°C] oven until rice is tender and liquid absorbed, about 60 minutes.
YIELD: 24 SERVINGS
Source www.riceinfo.com
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