Makes 6 servings
It’s hard to believe you don’t have to chop or mince to make the classic Spanish chicken and rice casserole—at least, not in this shortcut version. The technique saves time by working with frozen chopped vegetables. It’s important to add them in a different order than if you were building the dish off a cutting board. Given that, it’s certainly a weeknight possibility, even if you’re dog-tired from the day.
2 tablespoons olive oil
1 pound sweet Italian sausage links
2¾ pounds (about 6) boneless skinless chicken thighs
1 teaspoon table salt
½ teaspoon ground black pepper
1 cup frozen pearl onions (do not thaw)
1½ cups frozen artichoke heart quarters (do not thaw)
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon mild smoked paprika
Up to ½ teaspoon saffron threads
½ cup dry sherry or unsweetened apple cider
2½ cups chicken broth
One 14-ounce can diced tomatoes, preferably fire-roasted
1½ cups uncooked white arborio or Valencia rice
1 cup frozen bell pepper strips (do not thaw)
2. Warm 1 tablespoon of the oil in a Dutch oven, cast-iron casserole, or oven-safe deep sauté pan set over medium-high heat. Add the sausage and brown well, turning occasionally, about 4 minutes. Transfer to a plate.
3. Season the chicken with the salt and pepper. Add the remaining 1 tablespoon oil to the pan, then add the chicken and brown on both sides, turning once, about 4 minutes. Transfer to the plate as well.
4. Add the pearl onions to the pan and cook in the rendered fat and residual oil, stirring frequently, until lightly browned, about 3 minutes. Add the artichoke quarters; cook, stirring often, until they begin to soften, about 3 minutes.
5. Stir in the garlic, oregano, smoked paprika, and saffron until aromatic, about 20 seconds. Pour in the sherry and bring it to a simmer, scraping up all the browned bits in the pan.
6. Pour in the broth, tomatoes, rice, and bell pepper strips. Stir well as it comes to a full simmer. Nestle the sausages and chicken into the rice and vegetables.
7. Cover, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed, about 40 minutes. Remove from the oven and set aside, covered, for 10 minutes before serving.