Fat Rice

Ingredients

• •2 cloves garlic cloves
• •2 tablespoons fresh lemon juice
• •1 tablespoon smoked paprika
• •2 teaspoons curry powder
• •2 teaspoons ground turmeric
• •6 pieces skin-on, bone-in chicken thighs
• •½ cup golden raisins
• •2 tablespoons Sherry vinegar or red wine vinegar
• •2 tablespoons olive oil
• •2 whole red bell peppers
• •1 whole large onion
• •to taste Kosher salt
• •4 cloves garlic cloves
• •1 tablespoon tomato paste
• •1 teaspoon Sherry vinegar or red wine vinegar
• •½ teaspoon smoked paprika
• •to taste Freshly ground black pepper
• •to taste Kosher salt, freshly ground pepper
• •4 tablespoons olive oil
• •2 ounces cured Spanish chorizo
• •3½ cups low-sodium chicken broth
• •2 cups jasmine rice
• •4 ounces Chinese sausage or andouille sausage
• •2 cloves garlic cloves
• •1 tablespoon fermented black beans
• •1 tablespoon fresh cilantro stems
• •1 tablespoon pickled chiles
• •6 whole large head-on prawns
• •1 pound Manila clams
• •½ cup dry white wine
• •to taste Kosher salt
• •2 tablespoons gochugaru
• •½ teaspoon cayenne pepper
• •½ teaspoon kosher salt
• •2 whole lemons
• •to taste garnishes
• •note

Cooking Instructions

1. 1.

   Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.

   360 min

2. 2.

   DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

3. 3.

   Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.

   10 min

4. 4.

   DO AHEAD: Raisins can be prepared 3 days ahead. Let cool, then cover and chill.

5. 5.

   Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.

   60 min

6. 6.

   Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.

   15 min

7. 7.

   DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.

8. 8.

   Remove chicken from marinade; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)

   12 min

9. 9.

   Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.

   2 min

10. 10.

    Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.

    30 min

11. 11.

    While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.

    10 min

12. 12.

    Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.

    5 min

13. 13.

    Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.

    4 min

14. 14.

    DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.

15. 15.

    Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.

    5 min

16. 16.

    Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.

    5 min