Recipe courtesy of Rachael Ray
Total:
2 hr 20 min
Prep:
20 min
Inactive:
45 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 20 min
Prep:
20 min
Inactive:
45 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 20 min
Prep:
20 min
Inactive:
45 min
Cook:
1 hr 15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 pieces chicken thighs, bone-in, skin on
  • 4 chicken drumsticks
  • Salt and freshly ground black pepper
  • Paprika or smoked sweet paprika
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup 2-inch pieces vermicelli pasta
  • Generous pinch saffron threads
  • 2 cups chicken stock
  • 5 ounces thick-cut speck, smoky ham or Serrano ham, diced
  • 1 large onion or 2 medium onions, chopped
  • 2 to 3 ribs celery, chopped
  • 2 bell peppers, 1 red and 1 green
  • 2 chile peppers, red or green, seeded and finely chopped
  • 3 to 4 cloves garlic, chopped
  • 1 bay leaf
  • 1 large ripe heirloom or organic beefsteak tomato, cored and chopped
  • 1 slightly mounded cup long grain rice

Directions

Watch how to make this recipe.

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.

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

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.

Preheat the oven to 375 degrees F.

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Arroz con Pollo

Recipe courtesy of Delmy Sanchez

Mote con Huesillos

Recipe courtesy of Ana Sofia Pelaez

Rosalia Sr.'s Pollo Pipian

Recipe courtesy of Chuck Hughes

Pasta al Burro con Formaggino: Pasta with Butter and Cheese

Recipe courtesy of David Rocco

Quimbombo con Carne de Puerco y Bolitas de Platano/Okra Stew with Pork and Plantain Dumplings

Recipe courtesy of Ana Sofia Pelaez

Farfalle con Acciughe e Pomodori Secchi (Farfalle with Anchovies and Sun-Dried Tomatoes)

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

12:30pm | 11:30c

Crazy Cakes

1pm | 12c

Crazy Cakes

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Spring Baking Championship

8pm | 7c
11pm | 10c
3am | 2c

So Much Pretty Food Here