Spanish Style Chicken and Rice
8 chicken pieces
Salt & pepper
3 tabs light oil
½ cup chopped bacon
2 onions, chopped
1 clove garlic
1 red & 1 green capsicum, in strips
1 ½ cups rice
1 tspn paprika
3 cups chicken stock
1 bay leaf
¼ tspn saffron or ½ tspn turmeric
400g can tomatoes, drained
Chopped parsley
Salt & pepper
3 tabs light oil
½ cup chopped bacon
2 onions, chopped
1 clove garlic
1 red & 1 green capsicum, in strips
1 ½ cups rice
1 tspn paprika
3 cups chicken stock
1 bay leaf
¼ tspn saffron or ½ tspn turmeric
400g can tomatoes, drained
Chopped parsley
Pat chicken quite dry. Season with salt & pepper. Heat oil and fry chicken until golden over moderate heat. Remove from pan and reserve. Add bacon to pan and cook for 1 min. Add onion, garlic, capsicums, cook until just tender. Add rice to pan using extra oil if needed. Add paprika and toss rice well over moderate heat until coated with vegetable mixture. Add chicken stock, bay leaf, saffron, tomatoes. Replace chicken, season to taste. Stir to mix evenly. Bring to boil, cover, turn heat to low. Simmer 35-40 mins or until chicken and rice are tender. Add extra hot stock if needed.