recipe by: Sarah Menanix (Adapted from [url href="http://www.epicurious.com/recipes/food/views/Quick-Chicken-Paella-with-Sugar-Snap-Peas-358212" target="_blank"]Bon Appétit[/url])
1teaspoonfresh ground black pepper, plus more to taste
5large chicken legs with skin and bones
8ounces¼-inch-thick slices Spanish chorizo
1tablespoonextra virgin olive oil
1½cupsonion, chopped (1 large)
4garlic cloves, minced
1½cupslong-grain rice
2cupslow-sodium chicken broth
1 14.5-ouncecan diced tomatoes
1large tomato, chopped
2small red bell peppers, chopped and roasted under the broiler until they begin to blacken
3cupssugar snap peas, trimmed
INSTRUCTIONS
Preheat the oven to 385ºF.
In a bowl, combine the saffron threads with the white wine and set aside.
Mix together the salt, smoked paprika, and pepper in small bowl, then rub it all over the chicken legs.
Heat a large heavy-bottomed dutch oven over medium-high heat (Note; I used two dutch ovens for this dish because neither of mine was large enough, but if you have one large one, then one should be sufficient).
Cook the chorizo until it begins to brown, about 5 minutes. Transfer the chorizo to a plate and cover.
Add olive oil and cook the chicken legs until browned, about 5 minutes per side. Transfer to the plate with the chorizo and cover.
Leaving only 1 tablespoon of oil in the pot, reduce heat to medium. Add the onion and cook, stirring often, until translucent. Add the garlic and cook for 30 more seconds.
Add the rice and stir to combine. Add the wine and saffron mix and bring it to a boil, scraping up the bits from the bottom of the pan.
Add the chicken broth, chopped tomatoes, canned diced tomatoes, and roasted red peppers. Cook until it begins to simmer. Nestle the chicken on top of the rice, then cover the pot with a lid and bake in the oven until the rice is nearly tender and most of the broth has been absorbed, about 20-25 minutes.
Remove the chicken from the pot and cover it to keep it warm. Season the rice with salt and pepper, to taste.
Stir in the snap peas. Cover with the lid and bake until the snap peas are cooked, about 10 more minutes. Nestle the chicken back into the pot and serve.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.