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If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you'd havearroz gordo, the namesake dish at Chicago's Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it's almost always served at home. Chefs Conlon and Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls "the original fusion."
Ingredients
Makes 6 servings
Marinated chicken:
Raisins:
Soffritto:
Rice:
Prawns and clams:
Assembly:
Ingredient info:
For marinated chicken:
Step 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.
Step 2
DO AHEAD:Chicken can be marinated 1 day ahead. Keep chilled.
For raisins:
Step 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.
Step 4
DO AHEAD:Raisins can be prepared 3 days ahead. Let cool, then cover and chill.
For soffritto:
Step 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.
Step 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.
Step 7
DO AHEAD:Soffritto can be made 3 days ahead. Let cool, then cover and chill.
For rice:
Step 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.)
Step 9
Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
Step 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.
For prawns and clams:
Step 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.
Step 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.
Step 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.
Step 14
DO AHEAD:Prawns can be stuffed 1 hour ahead. Cover and chill.
For assembly:
Step 15
Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
Step 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.
Pulling off this centerpiece-worthy dish is a matter of knowing when to get serious (hint: prep!) and when to chill. Here's our approach.
Strategize
Most of this dish can be made in advance: Plump the raisins and caramelize thesoffrittoup to three days ahead. Marinate the chicken thighs and scrub the clams the day before. After that, everything except the shellfish, which should be cooked just before you eat, comes together in a single pot.
Improvise
There's no one way to makearroz gordo. Fat Rice's recipe uses chef Abraham Conlon's favorite ingredients, but if they're not yours, change them up. Can't find head-on prawns? Use regular shrimp and skip the stuffing. Clams not pristine? Move on: It's more important to use the best ingredients.
Attack
Set the pot of Fat Rice on the table and let guests dig in: This is not a dish for shy eaters, as you'll see when everybody starts tackling the shellfish on top. The best part—scraping away the dark, crisped patches of rice from the bottom of the pot—is saved for last.
Leave a Review
Reviews (7)
Back to TopTime consuming....but oh so yummy. Drained so much fat from the chicken and sausages, and cut up the chicken into bite sizes for easier casual party dining. It's like an Asian tinged jambalaya.
stwebshop1
Phoenix
1/30/2018
I just ate this dish at Fat Rice in Chicago and it was one of the most delicious things I've ever had. I am so thankful they have shared the recipe and I can't wait to try making it!
jcschmidt
San francisco
3/22/2015
Used little neck clams but manilla might be better. The flavors were great. Doing the prep in advance make putting the final dish together fairly easy.
GailV
Boulder CO
12/31/2013
Any suggestions for wine pairings? Making the recipe tonight.
MarkRubin
Tucson, AZ
11/16/2013
Made this successfully for our gourmet group. Nothing left and I bumped up the meat quantities to feed 8. This is a stunning combination of meats and flavors and I stayed pretty much close to the recipe except for using headless shrimp. Yes it takes all day in fits and starts, and yes sourcing some of the ingredients is more difficult outside of urban areas but the result is a great family party dish. -
ebethquinn
MPLS
10/13/2013
Mere looking at the pic of this recipe makes me very very hungry. I will try to re-make it and hope I find the raw mats needed. Lovely. Great. Another one of my favorite shots. Right on... jdantemorados.com
JoseDanteMorados
Philippines
10/12/2013
I read this recire and iy sounded so good but reviewing the ingredience and figuring out where to find it was a bit overwhelming. I would love to make it but finding the ingredience would be a chore.
tabe
Bristol, RI
10/6/2013