epicurious
Paella de Pollo con Verduras
No live fire needed to make this smoky chicken and vegetable stovetop paella from chef José Andrés featuring chicken and Romano beans cooked in chicken stock.
👥 4 Servings⏱️ Prep & Cook: 1h 10m👤 José Andrés📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●cutting board
- ●pan
- ●skillet
- ●wooden spoon
📝 Preparation Steps
1
If using 1 lb. skin-on, bone-in chicken thighs (about 3), arrange a thigh skin side down on a cutting board. Using a sharp knife, cut along both sides of bone to release from flesh (do not cut all the way through; you want to keep thigh intact). Work knife underneath bone and cut flesh away from bone; remove bone from thigh and discard. Cut thigh into quarters. Repeat with remaining thighs.
. skin-on, bone-in chicken thighs (about 3) or wings (drumettes and flats separated; 8–10)1 lb
2
Heat 2 Tbsp. extra-virgin olive oil in a 15" paella pan or two-handled cast-iron or cast-aluminum skillet over medium-high until just beginning to smoke, 1–⏱️ 2 minutes. Add chicken thighs or 1 lb. chicken wings (drumettes and flats separated; 8–10) and cook, turning about every ⏱️ 3 minutes and moving pan around on burner every ⏱️ 2 minutes or so to ensure even cooking, until deeply browned all over, 7–⏱️ 9 minutes. Season chicken with a big pinch of kosher salt and push to edges of pan.
. extra-virgin olive oil2 Tbsp
3
Add 2 oz. mushrooms, preferably chanterelles, cut into ½" pieces (about ½ cup), to center of pan and cook, stirring, until just turning golden, about ⏱️ 1 minute. Add 3 oz. carrots (1–2 small), peeled, trimmed, cut into ½" pieces (about ½ cup), 3 oz. pattypan squash or zucchini, trimmed, cut into ½" pieces (about 1 cup), and ½ cup small cauliflower florets and cook, stirring occasionally, until lightly browned in spots, about ⏱️ 2 minutes. Add 2 oz. asparagus, trimmed, cut into 1½" pieces (about ½ cup), and 2 oz. Romano or other snap beans, trimmed, cut into 1½" pieces (about ½ cup), and cook, stirring occasionally, until lightly browned in spots, about ⏱️ 2 minutes. Push vegetables to edges of pan with chicken.
. mushrooms, preferably chanterelles, cut into ½" pieces (about ½ cup)2 oz. carrots (1–2 small), peeled, trimmed, cut into ½" pieces (about ½ cup)3 oz. pattypan squash or zucchini, trimmed, cut into ½" pieces (about 1 cup)3 oz. asparagus, trimmed, cut into 1½" pieces (about ½ cup)2 oz. Romano or other snap beans, trimmed, cut into 1½" pieces (about ½ cup)2 oz
4
Add 1 tsp. smoked Spanish paprika to center of pan and cook, stirring constantly, ⏱️ 15 seconds to toast. Add ½ cup coarsely grated tomato or canned crushed tomatoes and cook, stirring occasionally, until thickened, about ⏱️ 2 minutes. Mix chicken and vegetables into tomato sauce in center of pan and cook until sauce is slightly thickened and caramelized, about ⏱️ 3 minutes.
. smoked Spanish paprika1 tsp
5
Crumble pinch of saffron (about 8 threads) into sauce and stir to combine. Add 2 sprigs rosemary, 5 cups low-sodium chicken broth or water, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Increase heat to high and bring to a boil, moving pan around on burner once or twice to ensure even cooking. Cook until sauce is reduced by about one quarter, about ⏱️ 5 minutes.
Pinch of saffron (about 8 threads)low-sodium chicken broth or water5 cups. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
6
Remove rosemary from pan; discard. Add 1 cup paella or bomba rice and spread evenly around pan to incorporate with chicken and vegetables. Cook, stirring often with a wooden spoon and moving pan around on burner every ⏱️ 2 minutes or so, until rice is starting to swell as it absorbs some liquid, 7–⏱️ 9 minutes.
paella or bomba rice1 cup
7
Reduce heat to medium-low and stir to evenly distribute rice, chicken, and vegetables across bottom of pan. Cook, undisturbed, moving pan around on burner every ⏱️ 2 minutes or so, until rice is slightly al dente and liquid is almost completely evaporated, about ⏱️ 5 minutes. Increase heat to high; cook until a crunchy socarrat (caramelized crust) forms underneath. Let paella cool ⏱️ 3 minutes before serving.
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