– 4.5 cups low sodium chicken broth
– 1/2 tsp crushed saffron
– 1 tsp smoked or sweet paprika
– 1 tbsp, olive oil
– 1 pound (about) skin-on chicken thighs
– 6 oz dried chorizo (sliced 1/4″)
– 1/2 medium onion
– 3 garlic cloves
– 2 large tomatoes, diced
– 1.5 cups arborio rice
– 12 mussels
– half pound anduille sausage
Preheat oven to 350.
In a saucepan, combine broth, saffron and paprika. Bring to simmer, then keep warm.
Use either a large oven safe skillet or a dutch oven, either at least 12″.
Heat oil over medium. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is golden. Flip, spoon off all but 1 tsp fat, push chicken to side.
Add chorizo to skillet and cook until browned. Add onion and garlic and cook until softened. Add tomatoes and cook, until thickened
Add rice. Stir to coat thoroughly with mixture. Stir in the hot broth and salt. Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook rice for 8 minutes (stirring occasionally). Nestle mussels in liquid and cook 2 minutes more. Arrange andoulle on top.
Place skillet in oven, and bake until liquid is absorbed, about 10-12 minutes. Let stand 10 minutes before serving.
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