INGREDIENTS:2 small chickens (approx. 2 lbs. each)
2/3 cup Spanish olive oil, plus more as needed
1 lb. chorizo sausage, cut into ¼-inch slices
2 cups diced onion
1 cup diced sweet red pepper
1 tsp. crushed, dried red chili pepper
1 ½ cups peeled, seeded and chopped tomato
2 Tbsps. freshly chopped garlic
1 Tbsp. Spanish paprika
6 cups short grain rice, such as Spanish Valencia or Italian Arborio
½ tsp. saffron threads
¼ cup freshly chopped parsley
1 cup fresh or frozen (thawed) peas
1 cup fresh or frozen (thawed) lima beans
11 cups very flavorful broth, boiling
Salt and freshly ground pepper as needed to taste
24 littleneck clams, scrubbed well
Sweet red pepper julienne, for garnish
Thin slices of lemon, for garnishDIRECTIONS:1. Cut each chicken into 12 pieces. Remove wings from breast; remove wing tips and discard. Cut remaining wing parts into 2 pieces. Cut breast in 4 equal pieces. Separate drumsticks from thighs. Dry all pieces well.
2. Heat olive oil in large sauté pan over medium-high heat. Add chicken pieces to pan (in batches if necessary to not crowd pan) and brown well on all sides. Remove the chicken to a plate and add the chorizo to pan; brown well on both sides, remove to a plate.
3. Add onion to pan (and more olive oil, if needed); sauté until translucent. Add diced sweet red pepper, chili pepper, tomato, garlic and paprika; sauté until red pepper is tender.
4. Add rice to pan and cook, stirring often, about 5 minutes until rice is glossy.
5. Add saffron, parsley, peas, limas and browned chorizo to pan; stir to combine.
6. Transfer ingredients to a full 2-inch hotel pan and pour in boiling hot stock. Season with salt and freshly ground pepper to taste.
7. Bury chicken pieces into rice. Place uncovered into a preheated 400°F oven for 10 minutes.
8. Remove and press clams about halfway into rice in a decorative pattern, making sure the side that will open when cooked is facing upwards. Add julienned sweet red pepper garnish in a decorative pattern. Return to oven for another 10 minutes or until clams are open and rice is still a touch aldente.
9. Allow to rest in a warm place covered with a dry towel for 10 minutes before garnishing with lemon slices and serving.
* To lighten the dish, Chef Pothier suggests removing the sausage and cutting down on the olive oil, using just enough in the pan to brown the chicken.NUTRITIONAL INFORMATION: Calories 900 (38% from fat ); Fat 38g (sat. 11g); Protein 44g; Carbohydrates 91g; Sodium 580mg; Cholesterol 120mg; Fiber 6g
SERVINGS:12 servingsFrom:Chef/Instructor Maureen Pothier of Johnson & Wales University
PHOTO CREDIT:Photo Credit: RON MANVILLE