Entree: Spain – Asturias – Arroz con Pitu (Asturian rice cooked with free-range chicken and cured pork for a savory, saffron-scented one-pot meal)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 1 whole free-range chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 4 oz (115 g) pancetta or cured pork belly, diced
- 2 tbsp (30 ml) olive oil
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 red bell pepper, about 6 oz (170 g), diced
- 3 cloves garlic, minced (about 9 g)
- 1 large ripe tomato, grated or crushed, about 1 cup (240 g)
- 2 cups (400 g) short-grain rice (Bomba or Calasparra preferred)
- 4 1/2 cups (1080 ml) hot chicken stock
- 1/4 tsp (0.5 g) saffron threads, steeped in 2 tbsp (30 ml) warm stock
- 1 tsp (5 g) sweet smoked paprika (pimentón)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges to serve

Instructions

1. Heat the olive oil in a wide, heavy skillet or traditional paella pan over medium heat. Add the diced pancetta and cook until it renders fat and begins to brown, 4–5 minutes. Remove and set aside, leaving the fat in the pan.
2. Season the chicken pieces with a little salt and pepper. Increase heat to medium-high and brown the chicken pieces in batches in the rendered pancetta fat until golden on all sides, about 6–8 minutes per batch. Remove and set aside with the pancetta.
3. Reduce heat to medium and add the chopped onion and diced red pepper to the pan; sauté until softened, about 6 minutes. Add the minced garlic and cook 30 seconds, then stir in the grated tomato and smoked paprika. Cook until the tomato reduces and the mixture is aromatic, about 4–5 minutes.
4. Stir in the rice to coat the grains in the sofrito for 1–2 minutes. Return the browned chicken and pancetta to the pan, arranging pieces evenly.
5. Pour in the hot chicken stock and the saffron-infused stock. Gently stir once to distribute ingredients, then adjust salt and pepper. Bring to a strong simmer, then reduce to medium-low and cook uncovered without stirring vigorously for 20–25 minutes, until the rice is tender and most of the liquid is absorbed. If the top dries before rice is done, add a little extra hot stock or water.
6. Remove from heat and cover loosely with a clean kitchen towel or lid; let rest 5–10 minutes. Garnish with chopped parsley and serve with lemon wedges.