Categories: main - poultry

Ingredients

• 1 large leek, white and tender green parts only, halved lengthwise
• 1/4 cup extra-virgin olive oil
• 1 pound butternut squash, peeled and cut into 1-inch dice
• Kosher salt and freshly ground pepper
• 10-12 boneless chicken thighs, with skin
• 1 large onion, finely chopped
• 10 ounces chorizo or other spicy cured sausage, cut 1/4 inch thick
• 1 1/2 cups Spanish Valencia rice (Vigo brand)
• 3 1/2 cups hot chicken stock
• One 14 1/2-ounce can whole tomatoes, drained and chopped

Directions

1. Preheat the oven to 425°.

2. Brush the leek with 1 teaspoon of the olive oil and arrange on 1 side of a large baking sheet, cut side down.

3. On the other side, toss the squash with 2 teaspoons of the olive oil.

4. Season the vegetables with salt and pepper and roast for 20 minutes, or until golden and just tender.

5. Remove from the oven and turn heat down to 350 degrees

6. Cut the leek into 1-inch lengths.

7. -

8. Meanwhile, heat 1 tablespoon of the oil in a 14- to 16-inch paella pan or skillet.

9. Season the chicken with salt and pepper; cook over moderate heat until golden, 10 minutes.

10. Transfer to a plate.

11. Add the onion and the remaining 2 tablespoons of oil to the pan; cook over low heat until softened.

12. Add the chorizo, saffron and cayenne; cook over moderately high heat, stirring, for 2 minutes.

13. Add the rice and 1 1/2 teaspoons of salt; cook, stirring, for 2 minutes.

14. Stir in the stock, tomatoes, chard, leek and squash.

15. Nestle the chicken into the rice, skin side up.

16. Simmer the paella over low heat for 5 minutes.

17. Transfer to a 350° oven and bake for 30 minutes, or until the stock is absorbed, the rice is tender and the chicken is cooked through.

18. Remove from the oven and cover with a towel; let stand for 10 minutes.

19. Serve at once.

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