Rating: 4.5 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

You can get a jump on the prep before you leave home. If you pack the chicken and shrimp frozen in your cooler, they'll keep longer.

Elaine Johnson
This Story Originally Appeared On sunset.com

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Thomas J. Story

Recipe Summary

Yield:
Serves 6 to 8 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • AT HOME

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  • Chop onion and bell pepper and put in an airtight container. Put olives in a container. Thinly slice chorizo and package airtight. Cut each chicken thigh into 3 pieces, toss with 1/2 tsp. each salt and paprika, and package airtight. Chill ingredients.

  • IN CAMP

  • Heat 1 tbsp. oil in a 6-qt. pot over medium-high heat on a camp stove. Add chorizo and sauté until browned, about 5 minutes. Transfer to a plate with a slotted spoon.

  • Brown half of chicken at a time in pot, turning over once, until cooked through, 6 to 8 minutes per batch. Transfer to a second plate.

  • Meanwhile, trim ends from fennel and reserve feathery tops. Halve fennel lengthwise. Cut out core in a V and thinly slice bulb.

  • Add remaining 2 tbsp. oil to pot along with fennel, onion, and bell pepper. Sauté until fennel softens, 7 to 8 minutes. Stir in garlic, remaining 3/4 tsp. salt, remaining 2 tsp. paprika, and the saffron and cook until fragrant and sizzling, about 1 minute. Add tomatoes; cook, stirring, until thick, about 5 minutes.

  • Add rice and stir until coated, then stir in 1 cup water, the sherry, broth, olives, and chorizo. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender and liquid is almost absorbed, about 25 minutes.

  • Arrange chicken with any juices and shrimp over rice. Cook, covered, until shrimp and chicken are hot, about 5 minutes. Chop fennel fronds and scatter on top.

  • Make ahead: Through step 1, up to 2 days, chilled.

Nutrition Facts

463 calories; calories from fat 44%; protein 33g; fat 23g; saturated fat 5.8g; carbohydrates 29g; fiber 2g; sodium 1155mg; cholesterol 144mg.
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