Andalusian Saffron Chicken & Roasted Pepper Paella

1. Roast the Chicken

Preheat your oven to 375°F. Start by seasoning the chicken generously with salt and rubbing it with one tablespoon of olive oil. Place the chicken breast side down in a baking dish, adding 0.75 cups of water to the dish. Roast for 45 minutes. Then, flip the chicken breast side up and continue roasting for another 30 minutes until the chicken is brown and its juices run clear.

2. Caramelize the Onions

While the chicken is roasting, heat four tablespoons of olive oil in a wide casserole over medium heat. Add the sliced onions and sauté them gently. This step is crucial; you want to cook the onions for up to 45 minutes until they are very soft and golden brown.

3. Add Garlic and Sherry

Once the onions are ready, add the sliced garlic and cook for a minute until fragrant. Pour in the sherry, stirring to blend everything together, and let it cook for another minute.

4. Prepare Chicken and Stock

Remove the roasted chicken from the oven and carve it into pieces. Keep the chicken pieces covered to retain their moisture. In a saucepan, bring the chicken stock to a boil along with the chicken juices and melted fat from the baking dish. Add the saffron threads and salt, but taste first to ensure the stock isn't too salty.

5. Cook the Rice

Add the onion sauce to the casserole and pour in the saffron-infused stock. Stir in the rice, ensuring it's evenly distributed. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 10 minutes until the rice begins to absorb the liquid. Lower the heat further and cook for an additional 5 minutes.

6. Add Chicken and Peppers

Finally, lay the chicken pieces and roasted red pepper strips on top of the rice. Cover the casserole with a lid or foil and let it cook for another 5 minutes until the rice is tender and the chicken is heated through. Serve immediately.