Spanish Style Rice With Chicken And Seafood Riz à La Valencienne Recipes

VALENCIAN RICE (ARROZ A LA VALENCIANA)

Steps:

• 1) Place the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
• 2) Bring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
• 3) Debone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
• 4) In a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
• 5) Continue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
• 6) Serve hot accompanied by a large glass of Spanish Sangría poured over some ice, an orange wedge and a wedge of pineapple.

SPANISH-STYLE RICE WITH CHICKEN AND SEAFOOD (RIZ à LA VALENCIENNE)

Steps:

• Squeeze juice from 1 lemon half into a bowl of cold water. Cut off and discard stems of 1 whole artichoke and cut off top 1 1/2 inches of leaves. Bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Trim dark green fibrous parts from base and sides with a sharp paring knife, then quarter artichoke lengthwise. Rub cut surfaces with other lemon half, and drop artichoke into water. Trim remaining artichokes in same manner.
• Bring a large pot of salted water to a boil and simmer fresh artichokes until just tender, 10 to 12 minutes. (Do not cook thawed artichokes.) Transfer with a slotted spoon to paper towels to drain. When cool enough to handle, scoop out choke with a spoon.
• Cook beans in same pot of boiling salted water until crisp-tender, about 4 minutes. Drain in a colander, then rinse under cold running water to stop cooking. Pat dry.
• Cook clams and mussels in wine in a large heavy pot over moderately high heat, covered, stirring occasionally, 4 to 10 minutes, checking shellfish frequently after 4 minutes and transferring to a bowl as they open (mussels will open before clams). Discard any unopened mussels after 8 minutes and any unopened clams after 10 minutes. Keep warm, covered. Pour shellfish cooking liquid through a fine sieve lined with a paper towel into a large glass measure and add enough water to make 2 cups.
• Pat chicken dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in paella pan over moderately high heat until hot but not smoking, then brown chicken well all over, about 15 minutes. Transfer with slotted spoon to a plate.
• Preheat oven to 400°F.
• Cook onion in 1 1/2 tablespoons oil in pan over moderate heat, stirring, until softened, about 6 minutes. Add garlic and paprika and cook until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute, then stir in tomatoes.
• Add seafood cooking liquid, chicken broth, and chicken with juices and bring to a boil over high heat. Boil, gently stirring and frequently rotating pan, until rice has absorbed most of liquid and spoon leaves a path exposing bottom of pan when pulled through rice, about 15 minutes.
• Remove pan from heat and tuck clams and mussels into rice. Bake riz in middle of oven, uncovered, until a crust forms around edge of pan, liquid is absorbed, and chicken is cooked through, about 10 minutes.
• While riz is baking, heat remaining tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saut bell peppers until crisp-tender, about 5 minutes. Add green beans and artichokes (cooked fresh or thawed) and sauté just until heated through. Season with salt and pepper.
• Tuck vegetables into riz and let stand 10 minutes before serving.

SPANISH-STYLE CHICKEN AND RICE

Steps:

• Heat oven to 400 degrees F. Combine 1/2 teaspoon smoked paprika, garlic powder, and pepper; sprinkle evenly over both sides of chicken.
• Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan, skin-side down. Cook until skin is lightly browned, 5 to 6 minutes. Turn chicken over; cook 3 minutes. Remove chicken from pan (it will not be completely done at this point).
• Add green onions and bell pepper to drippings in pan; saute 2 minutes. Add kale and chicken stock; cover and cook 2 minutes or until kale is lightly wilted. Stir rice, vinegar, and remaining 1 teaspoon smoked paprika into kale mixture. Nestle chicken on top of rice mixture. Bake at 400 degrees F until a thermometer inserted into thickest part of a thigh registers 165 degrees F, about 22 minutes.

CHICKEN AND RICE SPANISH STYLE OR PAELLA

Steps:

• Season boneless thighs with salt and pepper. Heat two tablespoons olive oil in a large skillet and cook thighs until browned and set aside.
• Add the other two tablespoons olive oil in the same skillet over medium heat and cook chopped green peppers, green onions and garlic. Stir frequently for about 5 minutes or until green pepper is tender.
• Add the rice and green peas and mix well all the ingredients. Add chicken broth, chopped tomatoes, oregano, salt and pepper to taste and bring to boil and then reduce the heat to simmer for about 15-20 minutes until the rice is tender. Add some more chicken broth or water if it is necessary to make it saucy and not too dry. finally, add the sliced green olives, finely chopped parsley and serve warm.
• NOTE: I also make Spanish Paella with this recipe, but since saffron threds are very expensive, I buy yellow rice with saffron included and add Spanish chorizo sliced, cooked shrimp, and also scallops, clams or mussles can be added if you like, for a complete dish or casserole.

SPANISH RICE AND CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.