As outdoor gatherings return to parks and backyards across New York City, chef José Andrés has published a recipe for paella de pollo con verduras—a chicken and vegetable rice dish designed for sharing. The recipe, featured on a national food magazine’s website this week, emphasizes simple ingredients and a technique that yields a crisp layer of rice known as socarrat.
The recipe calls for bone-in chicken thighs, bell peppers, snap peas, and artichoke hearts, cooked together in a wide, shallow pan. Saffron and smoked paprika add color and depth. The directions note the importance of not stirring once the rice is added, to encourage the development of socarrat on the bottom of the pan.
Andrés, known for his humanitarian work and Spanish restaurants, offers home cooks guidance on preparing the dish using common supermarket ingredients. The instructions include adaptations for standard stovetops, reflecting the realities of New York apartment kitchens.
With Memorial Day weekend underway and summer unofficially starting, interest in crowd-friendly dishes has picked up. At several Upper West Side grocers on Saturday, shoppers were seen picking up chicken thighs and bell peppers, staples of the recipe. Paella pans remain a specialty item, but Andrés suggests using a large skillet as an alternative.
The recipe arrives at a time when many residents are planning outdoor meals and looking for dishes that serve a group. The full recipe is available online and includes step-by-step photos.