Skill required: Beginner
3 lbs. of chicken, cut into small pieces
6 tablespoons extra virgin olive oil
1 chopped onion
4 tablespoons chopped garlic
Salt and pepper
6 tablespoons chopped parsley
1 teaspoon smoked paprika (pimentón de la Vera)
1 pinch of saffron
3 1/2 cups chicken broth)
1/2 cup dry white wine
2 cups white rice
1. Sprinkle the chicken with salt and pepper.
2. In a large deep pan (rice will be cooked here, too) heat the oil and saute the chicken until golden on all sides.
3. Remove chicken to a warm platter. Add onion, garlic, and parsley to the oil and saute until the onion is soft.
4. Add the pimentos, pimentón, saffron, broth, wine, salt, and pepper and bring to a boil.
5. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains.
6. Bury the chicken in the rice. Cover and cook over low heat for about 20 minutes.
7. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes.
8. Transfer rice and chicken to a serving platter and garnish with a little parsley.
Serve with some fresh bread and a green salad.
Yield: 6 servings - this recipe is easily doubled, tripled but you need a LARGER pan.
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