Grains

Spanish Saffron Rice with Chicken, Chorizo & Peas

Page 140

| Course Type: Main Courses

(1 review)

Tags: chicken rice paella peas saffron chorizo chicken legs

Recipe Review

12th November 2017

friederike from Berlin,

Basically Paella, without the seafood.

It's very delicious (I probably would have given a four or five star rating), but we made one mistake that made it hard to see if by doing so, we actually remedied a mistake in the recipe. What happened was that DH asked me to place the chicken on top of the rice, and I did that and then covered the pan again, without asking or checking the recipe. But according to the recipe, the dish should have cooked uncovered from that point onwards, and therefore we ended up with too much liquid, and DH then decided to cook it a little longer, about 10 min, until most of the liquid had cooked away. By that time, the rice had turned to mush; obviously not a good idea both to cover the dish, and to solve this by boiling away the liquid instead of just draining it (even if you loose some of the juices/flavour). BUT: the chicken legs were just right, not dry; at least mine wasn't. My suspicion is that if I hadn't covered the chicken, it wouldn't have cooked through, and this was also why I didn't even think about checking the recipe (DH later complained that his chicken leg actually was a tad dry; but then again, he ate late and had turned off the heat but hadn't moved the pan off the heat, so it continued cooking and the bottom of the rice got a little burnt).

Other issues: it's really fat. The chicken will release a lot of fat, you probably shouldn't add any more fat and/or pour away some of the chicken fat. And it's ridiculous to cook the peas separately, just add them to the main dish like you would for any other propper paella.