1 lrg Chicken, about 3 lbs., cut into 6-8 serving pieces
Salt
Fresh ground black pepper
1 cup Cooking oil
1 x Clove garlic, peeled
1/2 lb Pork shoulder, cut into bite-size pieces
1/4 lb Smoked ham, cut in small chunks
1 cup Finely chopped onion
1 med Green bell pepper, sliced into thin strips
1 tbl Finely chopped garlic
2 cup Long grain rice
1 can (6-oz) tomato paste
1 tsp Saffron threads, crushed, soaked in
1/2 cup Water
1 can Red pimento, cut in strips
1/2 cup Dry white wine
4 cup Boiling water
1 cup Fresh or frozen green peas
1/2 cup Each green & black pitted olives
6 x -(up to)
8 med Shrimp, shelled & deveined, cut in half
1 tbl Finely chopped parsley
|Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a large, flame-proof casserole dish or a large pot suitable for table service, heat the oil and garlic clove over moderate heat until the garlic begins to turn brown. Remove the garlic and discard. Add to the hot oil the chicken, pork, and ham. Cook until browned evenly, about 10 minutes. Remove the chicken and set aside. To the pork and ham, add the chopped onion, bell pepper, and garlic. Saute until the onion is translucent and the pepper soft, about 5 minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato paste. Add the saffron water, the white wine, and the boiling water. Add salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.
Return the chicken to the pot. Bring to a boil, then reduce heat to low.
Stir in the peas, pimento, olives, shrimp, and parsley. Bring to a boil again. Immediately reduce the heat, cover, and simmer 20 to 30 minutes or until the chicken is tender and the rice has absorbed all the liquid. Serve directly from the casserole or pot.
Note: For perfect rice, use 2-1/2 cups
of liquid for each cup of rice. For a richer taste, use chicken stock or fortify water with chicken base or bouillon cubes.
WINE: TORRES SANGRIA DE TORRO
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a large, flame-proof casserole dish or a large pot suitable for table service, heat the oil and garlic clove over moderate heat until the garlic begins to turn brown. Remove the garlic and discard. Add to the hot oil the chicken, pork, and ham. Cook until browned evenly, about 10 minutes. Remove the chicken and set aside. To the pork and ham, add the chopped onion, bell pepper, and garlic. Saute until the onion is translucent and the pepper soft, about 5 minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato paste. Add the saffron water, the white wine, and the boiling water. Add salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.
Return the chicken to the pot. Bring to a boil, then reduce heat to low.
Stir in the peas, pimento, olives, shrimp, and parsley. Bring to a boil again. Immediately reduce the heat, cover, and simmer 20 to 30 minutes or until the chicken is tender and the rice has absorbed all the liquid. Serve directly from the casserole or pot.
Note: For perfect rice, use 2-1/2 cups
of liquid for each cup of rice. For a richer taste, use chicken stock or fortify water with chicken base or bouillon cubes.
WINE: TORRES SANGRIA DE TORRO
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