Recipe By : Bon Appetit Magazine, May 1995
Serving Size : 8 Preparation Time :0:00
Categories : Beans & Peas Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Red bell peppers -- seeded
1/4 c Olive oil
3 1/2 lb Chicken -- cut into 8 pieces
1 1/2 lb Breakfast pork sausage links --
- cut into 1" pieces
1 lb Mushrooms -- thinly sliced
3 lb Tomatoes (7 c) -- chopped
2 tb Garlic -- minced
1 lb Green beans -- trimmed cut into
- 1" lengths
1/2 c Almonds -- finely ground
1 1/2 tb Fresh rosemary -- chopped
1 1/2 tb Fresh sage -- chopped
2 ts Salt
2 ts Ground black pepper
1/2 ts Saffron threads -- crushed
1/4 ts Dried crushed red pepper
2 c Arborio or short-grain rice
6 c Canned low-salt chicken
- broth -- hot
Lemon wedges
Cut 1 bell pepper lengthwise into thin strips. Chop second pepper;
reserve. Heat oil in heavy 14" skillet or paella pan over medium-high
heat. Add bell pepper strips; saute until softened, about 6 minutes.
Using tongs, transfer pepper strips to bowl; reserve. Season chicken
with salt and pepper. Add to skillet and cook until brown on all
sides, about 12 minutes. Transfer to plate. Add sausage to skillet;
saute until golden, about 5 minutes. Using slotted spoon, transfer to
plate with chicken.
Pour off all but 6 tb drippings from skillet. Add mushrooms to
skillet; saute over medium-high heat 5 minutes. Stir in tomatoes,
garlic, and chopped bell pepper and bring to boil. Reduce heat and
simmer until almost all liquid evaporates, about 35 minutes.
Add green beans and next 7 ingredients to skillet. Stir in rice,
chicken, sausage, and 6 cups hot broth; bring to boil. Reduce heat to
medium; simmer uncovered until chicken is cooked, adding more broth
if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with
pepper strips. Garnish with lemon.
Notes: About 2 centuries ago, field workers near Valencia began
sharing a luncheon dish made of rice, vegetables, snails, and eels
cooked in a flat, oval, 2-handled metal pan known as a paellera. And
so paella was born.
Rice dishes made in such a pan, whatever the ingredients, are called
paella or just arroz con ("rice with"), followed by a description of
the contents. The traditional components of this particular version
are snails, rabbit, and rosemary, which are found in the Valencian
mountains.
This equally delectable rendition omits the snails and substitutes
chicken for rabbit. This recipe can be made in a paella pan, a
flameproof earthenware casserole or a large skillet.
