Adapted recipe of a personal favorite from Mas Tapas in Charlottesville, Virginia.
Active time: 30 mins
Passive time: 1 hour
Ingredients
Rice
- 1/2 large spanish/yellow onion
- 3 cloves garlic
- olive oil
- 12 grape/cherry tomatoes
- 1tbsp tomato paste
- 1/2 cup white wine
- 3tbsp paprika
- 1tbsp liquid smoke
- 2tsp chilli powder
- 1 cup arborio rice
- 1qt chicken stock (low sodium)
Chicken
- 1lb chicken thigh
- 1tsp paprika
- 1tsp garlic powder
- salt
- pepper
- 1tbsp olive oil
To finish
- Sour cream
- Lemon
Directions
- Mix chicken with dry spices, salt, and olive oil, then place in a 500 degree oven for 10-15 minutes. Check frequently so as not to overcook it.
- Remove chicken from oven, let cool for a few minutes, then break into large chunks with a fork
- Dice onion and cook over medium high heat with olive oil until translucent
- Mince garlic and add to pan
- Cut tomatoes into quarters and add to pan
- Stir and cook so the tomatoes soften a bit
- Add tomato paste
- Add wine to deglaze
- Add water as needed to prevent burning and so the tomatoes can stew slightly
- Once tomatoes are softened, use a spoon to crush them completely
- Cook mixture until dry, add paprika, liquid smoke, chilli powder, and rice
- Stir rice for a bit, then add chicken stock in additions of 1/4qt at a time
- Set heat to low
- Allow stock to mostly cook off before adding next addition
- Add chicken
- After the third addition, check rice for doneness
- When rice is almost done, allow all liquid to cook off and maintain low-medium heat to get a slightly crispy rice layer at the bottom
- When rice is finished, remove from heat and serve with lemon wedge and sour cream dollop on top