Chicken Paella

Adapted from Spur of the Moment Cook by Perla Meyers, Wm. Morrow and Co.

The carcass and skin from the roasted chicken makes wonderful chicken broth. After removing remaining chicken from the carcass, place bones and skin in a large pot with 2-3 quarts of water. Bring to a boil and skim the surface. Simmer, partially covered, for 1 1/2 hours. Strain and cool broth. Refrigerate up to one week, or freeze for up to 6 weeks. The Greek seasoning, butter and oil usually gives this broth enough flavor, but taste and adjust as necessary.

Ingredients:

4 cups chicken broth (from directions above)
1 tsp saffron threads
2 TBS olive oil
Red pepper flakes to taste
1 large onion, thinly sliced
2 cloves garlic, pressed or minced
1 16-oz can of tomatoes, drained, seeded and chopped
1 red pepper, seeded and thinly sliced
1 green pepper, seeded and thinly sliced
1/4 tsp dried thyme
1/4 tsp dried oregano
Salt and freshly ground pepper
1 1/4 cups Arborio rice
2 cups chicken from previous recipe, cut into small pieces
1/2 cup cooked fresh peas (or frozen)

Combine chicken broth and saffron in a small saucepan and simmer until reduced to 3 1/2 cups. Set aside. Preheat oven to 350° Heat oil over medium heat in a large oven-proof skillet. Add pepper flakes, onion and garlic and cook, stirring often for 10 minutes or until soft and lightly browned. Add tomatoes, red and green peppers and seasoning. Cook until the liquid evaporates.

Add the rice and saffron broth, mix well and bring to a boil. Cover tightly and place skillet in oven. Bake 20 minutes. Fold in the chicken and peas and bake an additional 10 minutes or until the rice is tender. Correct seasoning. 4 - 6 servings.