Saw this in the Wall Street Journal this weekend. Evidently this is a classic Spanish dish. They post unique recipes from famous chefs.
This one sounded really good......and it is! Big hit with the family. And easy to make. You will have to crack open the wallet for saffron......but you need it.
Arròs Caldós With Chicken, Chorizo and Mushrooms
Total Time: 40 minutes Serves: 4
2 tablespoons olive oil
½ medium onion, finely chopped
1 pinch saffron (about 10 threads)
1 teaspoon finely chopped fresh rosemary
2 cloves garlic, finely chopped
4 ounces mushrooms, cleaned and cut into bite-size pieces
2 ounces chorizo, halved lengthwise and sliced into half moons (optional)
½ cup puréed tomatoes
5-6 cups chicken stock
Salt
Meat from ½ rotisserie chicken (about 1 pound), skin discarded, torn into bite-size pieces, white and dark meat separated
1 cup short-grain rice
Zest and juice of ½ lemon
1½ cups baby spinach leaves
1. Heat oil in a heavy pot over low-medium heat. Sauté onions until translucent and soft, about 7 minutes. Stir in saffron, rosemary and garlic and cook until aromatic, 1-2 minutes. Increase heat to medium-high and stir in mushrooms and chorizo, if using. Sauté until browned, 1–2 minutes. Add tomatoes and simmer until darkened in color, about 5 minutes.
2. Increase heat to high and add stock to pot. Bring to a vigorous boil and season with salt. Stir in dark chicken meat and rice. Boil, stirring occasionally, 10 minutes.
3. Stir in white chicken meat and lemon zest. Cook until rice is al dente, 3-5 minutes more. (Rice should be a little soupy; if it is not, add a few splashes of stock.) Stir in spinach and cook until wilted, about 2 minutes. Turn off heat and season with lemon juice and salt to taste.
