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Ingredients
US|METRIC
7 SERVINGS
- 6 peppers (dried ñora, or 4 ancho chilies, 1 1/2 ounces total; 50g, optional; see note)
- 1/2 cup extra virgin olive oil
- 5 cloves garlic (minced)
- 4 yellow onions (medium, 1.5 pounds/600g, finely diced)
- 225 grams green pepper (stemmed, seeded, and finely diced)
- 225 grams red pepper (stemmed, seeded, and finely diced)
- 10 oz. leek (white and light green parts only, washed well and finely diced)
- kosher salt
- 1/4 cup extra virgin olive oil
- kosher salt
- 4 chicken legs (2 1/4 pounds; 1kg, thighs and drumsticks split)
- 8 pork tenderloin medallions (about 1 1/2 pounds/680g total)
- 14.5 oz. peeled tomatoes (can whole, crushed by hand or blended to a purée)
- 1 cup sofrito
- 1 tsp. sweet smoked Spanish paprika (pimentón dulce)
- 1 pinch saffron
- 7 cups chicken stock (boiling hot white, or low-sodium broth, vegetable stock, or water, plus more as needed)
- 2 1/2 cups spanish rice (17 1/2 ounces; 495g short-grain, such as Bomba and Calasparra)
- lemon wedges (for serving)
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