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Spanish Chicken and Rice

Rice with chicken is a classic Spanish meal, hearty and easy to prepare. Serve it with a simple salad, a glass of wine and a simple dessert.

ingredients

serves 8
25 g (1 oz) chicken fat
2 x 1.5 kg (3 lb) chickens, cut into serving pieces
pinch of salt
pinch of black pepper
400 g (14 oz) finely chopped onion
4 cloves garlic, finely chopped
15 g (1 1/2 tbsp) sweet paprika
4 ripe tomatoes, skinned, seeded and finely chopped
350 g (12 oz) shelled peas
1/2 tsp crumbled saffron threads
20 g (3 tbsp) finely chopped parsley
675 g (1 1/2 lb) rice
1.2 litre (2 1/2 pt) boiling water

method

1. Melt the chicken fat in a large paella pan or saucepan.

2. Add the chicken pieces, salt and pepper and cook over a moderate heat for 40 minutes.

3. Turn the chicken pieces frequently.

4. Remove the chicken pieces from the pan and set them aside.

5. Add the onions, garlic, paprika, tomatoes, peas, saffron and parsley to the pan. Cook over a low heat for 10 minutes, stirring frequently.

6. Return the chicken to the pan. Add the rice and boiling water. Stir well and bring to a boil over a high heat.

7. Reduce the heat to low. Cover the pan and simmer for 40 minutes.

8. Remove the pan from the heat. Remove the lid and leave it to stand for 5 minutes before serving.

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