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1
Disjoint the chicken, reserving the back and neck.
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2
Trim off some of the fat, but leave the skin intact.
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3
Chop the chicken with a cleaver into 12 to 24 small pieces.
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4
Carefully pick out any bone shards.
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5
In a stockpot, Dutch oven, or another large heavy pot, heat 1 tablespoon of oil over medium heat.
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6
Add the back, neck, one third of the onion, and the carrot and cook until they begin to brown, about 5 minutes.
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7
Reduce the heat to low and cook for another 5 minutes, until they release their juices.
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8
Add the celery, parsley stems, bay leaf, peppercorns, 2 pinches of salt, and the water.
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9
Bring to a boil, reduce the heat, and simmer, covered, for 45 minutes.
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10
Strain and reserve the liquid, discarding the solids.
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11
While the stock is simmering, season the chicken generously with salt and pepper.
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12
In a large cazuela or medium Dutch oven or another heavy pot, heat the remaining 3 tablespoons of oil over medium heat.
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13
Add the chicken and cook until browned, about 5 minutes.
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14
Transfer to a large platter.
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15
Prepare the sofrito in the same pan.
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16
Reduce the heat to medium-low, add the remaining onion, and cook, stirring frequently, until softened and nearly translucent, 5 to 10 minutes.
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17
Add the tomatoes and 2 pinches of salt and cook, stirring from time to time, until the tomato has darkened to a deeper shade of red and the sofrito is pasty, 10 to 15 minutes.
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18
Return the chicken to the cazuela along with any juices from the platter, add 1 cup of liquid from the stockpot, and let simmer slowly over low heat for 15 minutes, or until the stock is ready.
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19
Meanwhile, prepare the picada by pounding in a mortar the garlic and parsley leaves with 2 tablespoons of stock until you have a fine paste.
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20
Or whir them in a food processor or blender.
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21
Sprinkle the pimenton and saffron into the cazuela, letting the flavors meld for a few seconds while stirring constantly.
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22
Add the remaining 8 cups of stock, increase the heat, and bring to a boil.
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23
Add the rice and spoon in the picada.
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24
With a wooden spoon, probe the pan to make sure the rice is evenly distributed.
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25
Cook, uncovered, over medium-high heat for 10 minutes, gently stirring occasionally.
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26
Check for salt, adjusting the seasoning as needed.
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27
Reduce the heat to low and cook for an additional 8 minutes, or until most of the liquid is absorbed and the rice is al punto, with just a bite to it.
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28
Remove the cazuela from the heat and immediately transfer the food to plates, letting the rice rest for a few minutes before serving.
