Winter Vegetable-Chicken Paella Recipe

Name: Winter Vegetable-Chicken Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large leek, white and tender green parts only, halved lengthwise; 1/4 cup extra-virgin olive oil; 1 pound butternut squash, peeled and cut into 1-inch dice; Kosher salt and freshly ground pepper; 12 boneless chicken thighs, with skin; 1 large onion, finely chopped; 10 ounces chorizo or other spicy cured sausage, cut 1/4 inch thick; 1/4 teaspoon saffron threads, crumbled; 1/4 teaspoon cayenne pepper; 2 cups Spanish Valencia rice; 3 1/2 cups hot chicken stock; One 14 1/2-ounce can whole tomatoes, drained and chopped; 1/2 pound Swiss chard, stems discarded, leaves coarsely chopped

Servings: persons

1 large leek, white and tender green parts only, halved lengthwise
1/4 cup extra-virgin olive oil
1 pound butternut squash, peeled and cut into 1-inch dice
Kosher salt and freshly ground pepper
12 boneless chicken thighs, with skin
1 large onion, finely chopped
10 ounces chorizo or other spicy cured sausage, cut 1/4 inch thick
1/4 teaspoon saffron threads, crumbled
1/4 teaspoon cayenne pepper
2 cups Spanish Valencia rice
3 1/2 cups hot chicken stock
One 14 1/2-ounce can whole tomatoes, drained and chopped
1/2 pound Swiss chard, stems discarded, leaves coarsely chopped

1
Preheat the oven to 425.
2
Brush the leek with 1 teaspoon of the olive oil and arrange on 1 side of a large baking sheet, cut side down.
3
On the other side, toss the squash with 2 teaspoons of the olive oil.
4
Season the vegetables with salt and pepper and roast for 20 minutes, or until golden and just tender.
5
Cut the leek into 1-inch lengths.
6
Meanwhile, heat 1 tablespoon of the oil in a 14- to 16-inch paella pan or skillet.
7
Season the chicken with salt and pepper; cook over moderate heat until golden, 10 minutes.
8
Transfer to a plate.
9
Add the onion and the remaining 2 tablespoons of oil to the pan; cook over low heat until softened.
10
Add the chorizo, saffron and cayenne; cook over moderately high heat, stirring, for 2 minutes.
11
Add the rice and 1 1/2 teaspoons of salt; cook, stirring, for 2 minutes.
12
Stir in the stock, tomatoes, chard, leek and squash.
13
Nestle the chicken into the rice, skin side up.
14
Simmer the paella over low heat for 5 minutes.
15
Transfer to a 350 oven and bake for 30 minutes, or until the stock is absorbed, the rice is tender and the chicken is cooked through.
16
Remove from the oven and cover with a towel; let stand for 10 minutes.
17
Serve at once.

2166

kcal

Calories

143

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large leek, white and tender green parts only, halved lengthwise, 1/4 cup extra-virgin olive oil, 1 pound butternut squash, peeled and cut into 1-inch dice, Kosher salt and freshly ground pepper, and more.

Yes, Winter Vegetable-Chicken Paella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Vegetable-Chicken Paella

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