Chicken Rice


2 Tbs EVOO
2 chicken wing flats (the center piece of the wing)
2 chicken drumette (the meaty drumstick-like piece of the wing)
Chicken heart, split
Chicken liver, split
2 chicken oysters (the pieces of dark meat on the bottom of the bird near the thigh)
2 chicken tenderloins (the inner strip of white meat attached to the breast)
3 carrots, peeled and cut into bite sized pieces
2 cloves of garlic
1 bay leaf
1 tsp pimentón
½ can (28 oz) of whole San Marzano tomatoes
½ cup white wine
5 ½ cups water
A small pinch of saffron
1 cup rice (Spanish bomba or otherwise)


Place a 14” sauté pan on med high heat and add 2 tbs of oil.
While pan heats up, cut chicken flats, heart, and liver in half
When pan is hot, add flats and remaining chicken parts to pan.
Sauté and season lightly with kosher salt.
Add carrots to pan
Add garlic and bay leaf
Add pimentón (mix well to prevent burning)
Add San Marzano tomatoes.  Break the tomatoes up with your spoon.
Reduce heat to medium simmer
When all the liquid has been reduced (about 10 minutes), deglaze pan with white wine.
When all the wine evaporates, add 5 ½ cups water.
Add saffron and bring liquid to boil. 
Reduce heat, and gently simmer for 15 minutes.
Taste and season with more salt if needed.
Add rice. Set a timer for 12 minutes (or as long as the rice packaging directs, will vary based on type of rice).
Stir gently to be sure rice is evenly distributed.
Allow to cook remainder of time undisturbed
Remove from heat when rice is done.