Chicken Paella With Sherry Vinegar Recipes

EASY CHICKEN PAELLA

Steps:

• To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.
• Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.
• Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it's about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.
• Add the bomba rice and cook to toast the rice for about 3 minutes, stirring intermittently.
• To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.
• Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it's too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.
• Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.
• Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.
• Garnish with lemon wedges and serve immediately.

CHICKEN AND SEAFOOD PAELLA

Steps:

• (Note: Lobster Stock recipe not shown in video. Make Lobster Stock before commencing with the rest of the paella, or substitute chicken stock.) Lobster Stock: Bring a large stockpot of salted water to a rolling boil; cook lobsters, 5 minutes. Remove lobsters, reserving water. When cool enough to handle, remove the tails and claws, keeping shells intact, and set aside for the paella. Place lobster bodies on a sturdy surface, belly side up. Cut in half, then quarters, keeping shells intact.In a medium stockpot over medium-high heat, add olive oil and sauté lobster body pieces, 5-7 minutes. Add tomato paste, stirring to thoroughly coat the lobster. Deglaze the pan with brandy and cook off the alcohol, about 1 minute; then add onion, carrots, tomato, fennel, and garlic and continue sautéing, 3-5 minutes. Add 6 cups of the reserved lobster water, stir to combine, cover, reduce heat to medium-low, and simmer for 2-3 hours. Strain stock into a large bowl, discarding lobster pieces and vegetables. Remove 1 cup of the stock; steep a pinch of saffron threads in the hot liquid for 3-4 minutes, then return the saffron-infused broth to the stock. Reserve Lobster Stock for paella. Sofrito: Dice onions and bell pepper (pieces should be the same size); set aside in separate bowls. Cut tomatoes in half lengthwise. Grate over a bowl flesh-side down and discard tomato skin. Smash garlic cloves and roughly chop; use the back of the knife to crush the garlic, then continue to chop to a rough paste. Set aside. Discard stem and seeds of soaked chile; use a knife gently scrape the flesh from the skin of the pepper. Discard the skin and set flesh aside in a small bowl.
• In a large, heavy-bottomed sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the onions, then 1 more tablespoon olive oil. Stir and sweat until translucent, about 5 minutes.
• Add the bell peppers and chile to the onions; then add the grated tomato and season with salt and pepper. Stir, then add garlic and vinegar. Stir to thoroughly combine all ingredients. Reduce heat to low and simmer Sofrito uncovered, stirring occasionally until reduced by two-thirds, about 2 hours. Makes 2 cups Sofrito. (Note: Freeze leftovers in small portions to defrost and use as needed. Even for a quick rice or pasta dish, a bit of this will make all the difference in flavor.)
• Paella: Discard outer casing from chorizo, then dice and set aside. Prepare lobster pieces by cutting across the tail in 2-inch medallions, leaving shells intact. Use the back of a knife to crack the claws. Set lobster aside. Place shrimp and chicken on a rimmed baking sheet and season with salt and pepper. Set aside.
• In a paella pan over medium-high heat, add 2 tablespoons olive oil and heat until smoking, 1 minute. Lay chicken pieces skin-side down, then the shrimp, in an even layer to sear. After 30 seconds, turn shrimp, cook 30 more seconds, then remove and set aside. (Shrimp will be lightly seared, not fully cooked.)Continue cooking chicken until the skin is golden brown, 2 minutes; to maintain even heat, use the handles to turn the pan as the chicken cooks. Turn chicken over and add chorizo. Add 1 cup Lobster Stock; it should sizzle and steam when it hits the hot pan. Add 1 cup Sofrito and gently stir to combine and return to active simmer, about 30 seconds.
• When paella is at an active simmer, add rice, distributing evenly in the pan. (Note: An active simmer is important; it helps the rice release its starch, giving paella the proper consistency.) Add another 1½ cups stock; gently stir, and season with a pinch or two of salt. Let simmer, turning the pan as necessary so the heat is evenly distributed. Lower heat to medium-low and continue cooking the paella, adding ½ cup of stock at a time as it absorbs, about 20 minutes.
• Flip the chicken pieces, adding stock to the parts of the pan that look drier. As the paella cooks and the dish firms up, the rice will begin to change from translucent to opaque. Stir gently to allow a bit of socarrat (the crispy bottom that is the prized part of paella) to begin to form on the bottom.
• When the rice has nearly finished cooking (about 25 minutes total), bury the clams into the paella, followed by the mussels. Then layer the shrimp on top. Raise the heat to medium-high.
• Add lobster tail and claw pieces to the pan. Flip the shrimp to let them cook completely through. Check that the chicken is cooked through: Cut into a piece and check that the color is rosy, but not deep pink. Taste the paella for seasoning and add a pinch more salt, if necessary. Finish the paella with a final drizzle of olive oil. Remove the paella pan from the heat and let rest for 5-10 minutes before serving. (Note: Discard any clams or mussels that have not opened.)

CHICKEN PAELLA WITH SHERRY VINEGAR

Steps:

• Pre-heat your oven to 150°C/300°F/Gas Mark 5.
• In a medium size paella pan (34cm diameter) or a large shallow casserole dish, heat one tablespoon of the oil. Once hot, add the chicken pieces and fry for about 3 minutes on each side until golden brown. Remove from the pan and set aside. Allow the paella pan to cool down for a couple of minutes.
• While the pan is cooling down, in a small frying pan, gently toast on some tin foil the saffron threads for about 30 seconds, be careful not to burn them. This will release the essential oils within the saffron threads. Pour the saffron threads into a pestle and mortar and pound them until you obtain a fine powder. Pour 2 tablespoons of the hot chicken stock and mix well. The saffron powder will blend better into the hot liquid, so when you pour it into the paella rice, the saffron liquid will spread evenly.
• Add the remaining olive oil to the paella pan and gently fry the chopped garlic and spring onions until soft, about 3 minutes. Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Return the fried pieces of chicken and mix well. Add the sherry vinegar, stir and allow the vinegar to reduce and completely evaporate. Add the smoked paprika and stir the rice for 30 seconds, followed by the tomato sofrito. Once the tomato sauce has cooked into the rice, pour in the hot chicken stock, followed by the saffron infused stock. Season with salt and spread the rice out evenly to cover the bottom of the paella pan. Bring to the boil. If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary. Add the blanched broad beans, stir the rice and place the pan in the oven. After 12 minutes, remove the pan from the oven.
• Allow the paella to rest for 5 minutes before serving.

SHEET PAN VINEGAR CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Toss the onions with 1/2 tablespoon of the oil on a large rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika and salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
• Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
• Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

CHICKEN PAELLA

Steps:

• For the chicken: Preheat the oven to 325 degrees F.
• Heat a large enameled cast-iron pot over medium-high heat, and add the oil. Mix the chili powder, cumin and coriander together in a bowl. Sprinkle the chicken liberally with salt and pepper and the spice mixture. Add the chicken to the pot, skin-side down, and sear until the skin is golden brown; flip, and sear for another 3 minutes. Remove the chicken thighs to a small baking sheet and transfer to the oven. Bake until the chicken reaches an internal temperature of 165 degrees F. Remove and let rest.
• For the rice: Heat the olive oil over medium-high heat in the pot that was used for the chicken. Add the onions, peppers, celery, marjoram and thyme. Season with salt and pepper. Cook until the onions become translucent, then add the garlic; cook for another 3 minutes. Add tomato puree and cook for 2 minutes. Add the rice and saute for 2 minutes. Add the chicken stock, bring to a boil and then reduce to a low simmer. Place in the oven and cook for 20 minutes, or until rice is cooked.
• Let the rice sit for at least 5 minutes, then fluff with a fork. Add the cilantro, and season to taste with salt, pepper and lemon juice. Garnish with avocado and olives.

CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
• Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.

CHICKEN WITH SHERRY VINEGAR SAUCE

Steps:

• Sprinkle chicken with salt and pepper.
• Heat butter and oil in a big nonstick skillet over medium-high heat.
• Add in chicken; cook 4 minutes on each side.
• Remove chicken from pan and keep warm.
• Add shallots to pan; stir/saute for 1 minute.
• Stir in chicken broth and vinegar; cook 2 minutes.
• Add in whipping cream; cook 1 minute.
• Serve sauce with chicken.
• Sprinkle with parsley.