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Category:eggs & poultry    |
| INGREDIENTS |
1 large free-range chicken, jointed
1 tablespoon thyme
1400 gr. can
tomatoes
4 tablespoons olive oil
300 ml water
salt and black
pepper
1 large onion, thinly sliced
2 cloves garlic, peeled and thinly
sliced
180 gr. long-grain rice, rinsed and drained
1 tablespoon
oregano
some chopped parsley
Serves 4 persons! | |
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| METHOD |
Rinse and dry the chicken pieces. Place the oil in a
wide saucepan and, when hot, fry the chicken pieces on both sides until they
become golden. Take the chicken out, add and fry the onion and garlic until they
are pale brown. Add the oregano, thyme, tomatoes and water, pressing them with a
wooden spoon to break them up. Bring to the boil. Season with salt and pepper,
add the chicken pieces, cover and cook slowly for about 1 hour. Stir from time
to time and turn the chicken pieces over.
When cooked, take the chicken
pieces out and, while the sauce is boiling, add the rice, more seasoning and
some of the parsley. Stir to amalgamate the tomato sauce and the rice well,
cover and simmer very gently, without stirring and disturbing the rice again,
for approximately 10 minutes, until the rice feels cooked but is still a little
hard. If needed, add a little hot water during the cooking.
Replace the
chicken pieces on top of the sauce, cover the saucepan first with a tea towel
and then its lid and let it stand for 5 minutes before serving, so that the rice
still cooks in its steam and fluffs up. Then sprinkle with the remaining
parsley.
The chicken can be cooked in advance but the rice should be added
just before it is to be eaten, otherwise it may become soggy. If the chicken has
been cooked in advance, bring back to the boil, place the chicken pieces on a
plate, add the rice in the boiling sauce and proceed as above. |
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