José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón.

José Andrés
Recipe by Food & Wine

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Recipe Summary

active:
30 mins
total:
1 hr 10 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. In a large saucepan, heat 1 tablespoon of the oil. Add the bacon and cook over moderate heat until golden brown, about 4 minutes. Add the onion and cook, stirring, for 3 minutes. Add the stock, whole garlic cloves, carrot, leek, bell pepper, lentils and thyme and bring to a boil. Simmer over low heat for 30 minutes.

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  • Meanwhile, in a baking dish, drizzle the chicken with 1 tablespoon of oil and season with salt and pimentón. Roast on the top rack for about 40 minutes, until cooked through.

  • Discard the thyme sprig from the lentils. Transfer the garlic, carrot, leek and bell pepper to a blender. Add 1/4 cup of the cooking liquid and puree. Drain the lentils and return them to the pot. Stir in the pureed vegetables.

  • In a small skillet, heat the remaining 1/4 cup of oil. Add the chopped garlic and cook over low heat for 1 minute. Add 1 teaspoon of pimentón. Scrape the mixture into the lentils and simmer for 5 minutes. Add the vinegar and season with salt. Serve the lentils in bowls topped with the chicken.