Ingredients Jump to Instructions ↓

  1. 4 pieces chicken thighs, bone-in, skin on

  2. 4 chicken drumsticks

  3. Salt and freshly ground black pepper

  4. Paprika or smoked sweet paprika

  5. 2 tablespoons extra-virgin olive oil

  6. 1 tablespoon butter

  7. 1/2 cup 2-inch pieces vermicelli pasta

  8. Generous pinch saffron threads

  9. 2 cups chicken stock

  10. 5 ounces thick-cut speck, smoky ham or Serrano ham , diced

  11. 1 large onion or 2 medium onions, chopped

  12. 2 to 3 ribs celery, chopped

  13. 2 bell peppers,

  14. 1 red and 1 green

  15. 2 chile peppers, red or green, seeded and finely chopped

  16. 3 to 4 cloves garlic, chopped

  17. 1 bay leaf

  18. 1 large ripe heirloom or organic beefsteak tomato, cored and chopped

  19. 1 slightly mounded cup long grain rice

Instructions Jump to Ingredients ↑

  1. Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.

  2. Place the saffron and chicken stock in a small pot and warm it up to steep the saffron threads.

  3. Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil , a turn of the pan, and brown the ham, about 2 minutes. Add the onions, celery, bell peppers, hot peppers , garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the tomatoes, rice . Stir in the pasta and warm saffron stock. Add the chicken and cover the pot, cook 18 minutes, until rice is tender. Serve or cool completely and store for make-ahead meal.

  4. Preheat the oven to 375 degrees F.

  5. Heat the dish in the oven until heated through. To reheat: Add 1/2 cup stock or water, sprinkled around the pan. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.


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