Provided by Abraham Conlon
Categories Chicken Rice Shellfish Marinate Sausage Clam Shrimp Advance Prep Required Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 44
Steps:
- For marinated chicken:
- Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
- DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
- For raisins:
- Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.
- DO AHEAD: Raisins can be prepared 3 days ahead. Let cool, then cover and chill.
- For soffritto:
- Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.
- Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.
- DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.
- For rice:
- Remove chicken from marinade; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)
- Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
- Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.
- For prawns and clams:
- While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.
- Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.
- Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.
- DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.
- For assembly:
- Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
- Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.
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Waqar Baloch
[email protected]I love this dish! It's so flavorful and satisfying.
Jim Hogg
[email protected]This is a great recipe for a quick and easy meal. The rice is cooked perfectly and the flavors are amazing.
Malkamu Isreal
[email protected]I've been making this dish for years and it's always a favorite. It's so versatile and can be served with a variety of dishes.
Salmn Saleh
[email protected]This dish is so easy to make and it's always a hit with my family.
Ghulam Mustafa Mughal
[email protected]I love this recipe! The rice is always fluffy and flavorful, and the sausage and vegetables add a nice touch.
Maddison Smith
[email protected]This is the best fat rice recipe I've ever tried. It's so easy to make and it always turns out perfect.
Ifesinachukwu Abel
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Parvaz Hosain
[email protected]This recipe is a keeper! I love the combination of flavors and textures.
Avangaline Rojas
[email protected]I've made this dish several times and it's always a success. The rice is always cooked perfectly and the flavors are amazing.
Richard Ochilo
[email protected]This is my new favorite rice dish. It's so easy to make and it's always a crowd-pleaser.
Itz Macdom
[email protected]I followed the recipe exactly and the dish turned out great. The rice was fluffy and flavorful, and the sausage and vegetables added a nice touch.
Mbali Ngobeni
[email protected]This fat rice dish was a hit with my family! The flavors were well-balanced and the rice was cooked to perfection. I will definitely be making this again.