8 tablespoons olive oil
4 teaspoons hot smoked paprika
3 tablespoons dried oregano
2 tablespoons cumin
1 tablespoon cayenne pepper
1 tablespoon salt
1 tablespoon cracked black pepper
6 whole chicken breasts with skin and bones
4 chorizo sausages, cut into 1/2 inch pieces
1 large Spanish onion, chopped
5 cloves garlic, minced
2 roasted red peppers, chopped
1/4 teaspoon saffron
4 cups long grain rice
4 cups chicken stock
2 cans (12 oz. each) diced tomatoes in juice
4 bay leaves
1 pound frozen peas
Serves 12
Preheat oven to 375°F.
Make a rub out of 4 tablespoons olive oil and the paprika, oregano, cumin, cayenne, salt and pepper. Using your hands, rub the chicken with just enough of the mixture to coat it. Set the chicken aside for 10 minutes, allowing the spices to be absorbed.
In a large, heavy Dutch oven, over medium-high heat, brown the chorizo in the remaining olive oil. Remove the chorizo with a slotted spoon to a plate and lightly brown the chicken on both sides, removing it to the same plate. Add the sofrito of onion, garlic and roasted peppers and sauté until very soft. Add saffron and rice. Mix for 1 minute to coat rice. Add chicken stock, tomatoes, and bay leaf, stir for 1 minute, and add chicken, chorizo and peas. Bring to a boil, cover, and bake in oven for 45 minutes.
Reduce oven heat to warm and remove chicken from the pan, allowing it to cool enough to handle. Using your fingers and a fork, pull or shred the chicken. Return the chicken meat to the pan and keep warm until ready to serve.
To Serve:
Transfer the chicken and rice to a large bowl and gently toss to combine all the ingredients.
