{"id":"0b19988a-9afa-47a1-8b0d-1e3f34ea4a54","url":"https://recipestripper.com/recipes/0b19988a-9afa-47a1-8b0d-1e3f34ea4a54","source_url":"https://www.bonappetit.com/recipe/paella-de-pollo-con-verduras","title":"Paella de Pollo con Verduras","description":"No live fire needed to make this smoky chicken and vegetable stovetop paella from chef José Andrés featuring chicken and Romano beans cooked in chicken stock.","servings":4,"servings_text":"4–6 servings","total_time":"1 hour 10 minutes","image_url":"https://assets.bonappetit.com/photos/69f0d68d20ab313f37e05fe0/16:9/w_4992,h_2808,c_limit/arroz-con-pollo-verduras_RECIPE_V1_042226_4906_VOG_final.jpg","ingredients":[{"text":"1 lb. skin-on, bone-in chicken thighs (about 3) or wings (drumettes and flats separated; 8–10)","item":"skin-on, bone-in chicken thighs (about 3) or wings","quantity":1,"unit":"lb","preparation":"drumettes and flats separated; 8–10"},{"text":"2 Tbsp. extra-virgin olive oil","item":"extra-virgin olive oil","quantity":2,"unit":"tbsp"},{"text":"1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more","item":"Diamond Crystal or 1/2 tsp. Morton kosher salt","quantity":1,"unit":"tsp","preparation":"plus more"},{"text":"2 oz. mushrooms, preferably chanterelles, cut into ½\" pieces (about ½ cup)","item":"mushrooms, preferably chanterelles, cut into 1/2\" pieces","quantity":2,"unit":"oz","preparation":"about 1/2 cup"},{"text":"3 oz. carrots (1–2 small), peeled, trimmed, cut into ½\" pieces (about ½ cup)","item":"carrots (1–2 small), peeled, trimmed, cut into 1/2\" pieces","quantity":3,"unit":"oz","preparation":"about 1/2 cup"},{"text":"3 oz. pattypan squash or zucchini, trimmed, cut into ½\" pieces (about 1 cup)","item":"pattypan squash or zucchini, trimmed, cut into 1/2\" pieces","quantity":3,"unit":"oz","preparation":"about 1 cup"},{"text":"½ cup small cauliflower florets","item":"small cauliflower florets","quantity":0.5,"unit":"cup"},{"text":"2 oz. asparagus, trimmed, cut into 1½\" pieces (about ½ cup)","item":"asparagus, trimmed, cut into 1 1/2\" pieces","quantity":2,"unit":"oz","preparation":"about 1/2 cup"},{"text":"2 oz. Romano or other snap beans, trimmed, cut into 1½\" pieces (about ½ cup)","item":"Romano or other snap beans, trimmed, cut into 1 1/2\" pieces","quantity":2,"unit":"oz","preparation":"about 1/2 cup"},{"text":"1 tsp. smoked Spanish paprika","item":"smoked Spanish paprika","quantity":1,"unit":"tsp"},{"text":"½ cup coarsely grated tomato or canned crushed tomatoes","item":"coarsely grated tomato or canned crushed tomatoes","quantity":0.5,"unit":"cup"},{"text":"Pinch of saffron (about 8 threads)","item":"saffron","unit":"pinch","preparation":"about 8 threads"},{"text":"2 sprigs rosemary","item":"rosemary","quantity":2,"unit":"sprig"},{"text":"5 cups low-sodium chicken broth or water","item":"low-sodium chicken broth or water","quantity":5,"unit":"cup"},{"text":"1 cup paella or bomba rice","item":"paella or bomba rice","quantity":1,"unit":"cup"}],"instructions":[{"number":1,"text":"If using 1 lb. skin-on, bone-in chicken thighs (about 3), arrange a thigh skin side down on a cutting board. Using a sharp knife, cut along both sides of bone to release from flesh (do not cut all the way through; you want to keep thigh intact). Work knife underneath bone and cut flesh away from bone; remove bone from thigh and discard. Cut thigh into quarters. Repeat with remaining thighs."},{"number":2,"text":"Heat 2 Tbsp. extra-virgin olive oil in a 15\" paella pan or two-handled cast-iron or cast-aluminum skillet over medium-high until just beginning to smoke, 1–2 minutes. Add chicken thighs or 1 lb. chicken wings (drumettes and flats separated; 8–10) and cook, turning about every 3 minutes and moving pan around on burner every 2 minutes or so to ensure even cooking, until deeply browned all over, 7–9 minutes. Season chicken with a big pinch of kosher salt and push to edges of pan."},{"number":3,"text":"Add 2 oz. mushrooms, preferably chanterelles, cut into ½\" pieces (about ½ cup), to center of pan and cook, stirring, until just turning golden, about 1 minute. Add 3 oz. carrots (1–2 small), peeled, trimmed, cut into ½\" pieces (about ½ cup), 3 oz. pattypan squash or zucchini, trimmed, cut into ½\" pieces (about 1 cup), and ½ cup small cauliflower florets and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Add 2 oz. asparagus, trimmed, cut into 1½\" pieces (about ½ cup), and 2 oz. Romano or other snap beans, trimmed, cut into 1½\" pieces (about ½ cup), and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Push vegetables to edges of pan with chicken."},{"number":4,"text":"Add 1 tsp. smoked Spanish paprika to center of pan and cook, stirring constantly, 15 seconds to toast. Add ½ cup coarsely grated tomato or canned crushed tomatoes and cook, stirring occasionally, until thickened, about 2 minutes. Mix chicken and vegetables into tomato sauce in center of pan and cook until sauce is slightly thickened and caramelized, about 3 minutes."},{"number":5,"text":"Crumble pinch of saffron (about 8 threads) into sauce and stir to combine. Add 2 sprigs rosemary, 5 cups low-sodium chicken broth or water, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Increase heat to high and bring to a boil, moving pan around on burner once or twice to ensure even cooking. Cook until sauce is reduced by about one quarter, about 5 minutes."},{"number":6,"text":"Remove rosemary from pan; discard. Add 1 cup paella or bomba rice and spread evenly around pan to incorporate with chicken and vegetables. Cook, stirring often with a wooden spoon and moving pan around on burner every 2 minutes or so, until rice is starting to swell as it absorbs some liquid, 7–9 minutes."},{"number":7,"text":"Reduce heat to medium-low and stir to evenly distribute rice, chicken, and vegetables across bottom of pan. Cook, undisturbed, moving pan around on burner every 2 minutes or so, until rice is slightly al dente and liquid is almost completely evaporated, about 5 minutes. Increase heat to high; cook until a crunchy socarrat (caramelized crust) forms underneath. Let paella cool 3 minutes before serving."}],"date_published":"2026-10-31T03:04:35.942094+00:00","date_modified":"2026-10-31T03:04:35.942094+00:00"}