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1
Preheat oven to 375 degrees.
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2
Pre-chop all veggies and measure spices. Dry and season chicken with cayenne, salt, pepper, and half of paprika.
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3
Cut chorizo into 1/4 in thick pieces and brown in Dutch oven until fat has rendered out, about 6-7 minutes. Remove chorizo, reserve fat, brown chicken pieces in reserved fat. Remove chicken pieces, and deglaze pan with splash of the white wine.
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4
Place chopped onion, garlic, bell pepper, and carrots into pan. Saute until onions begin to soften. Place saffron threads into 3 tablespoons of hot water set aside. Add tomatoes, and remaining paprika, continue to saute for 5-7min. Deglaze pan with remaining wine.
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5
Add rice, chorizo, and chicken to pan with the other ingredients. Pour reserved saffron mixture into pan, add the chicken broth. Cover pan and place in pre-heated oven for about 1 hour; check the dish at 45 minutes.
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6
Adjust cooking time as needed. The dish is done when the rice has absorbed all the liquid and the chicken registers at least 160 degrees.
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7
Notes:
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8
I use a 2 1/2 qt cast iron Dutch oven, but any oven safe pot with a tight lid will work.
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9
I like to use small quartered Cornish game hens for this dish.
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10
The fond built up on the pan during the various steps adds great flavor to this dish, thus deglazing is important.
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11
Dish serves 4 and is easily scaled.
