Spanish Chicken with Rice
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Ingredients
3 tablespoons vegetable oil
6 slices streaky bacon, chopped
1 x 5 lb. chicken, cut into serving pieces
6 tablespoons seasoned flour
2 onions, chopped
I garlic clove, crushed
14 oz. canned peeled tomatoes
3 oz. canned pimientos, drained
2 teaspoons paprika
I/4 teaspoon ground saffron
1 teaspoon salt
1 pint [2 1/2 cups] water
8 oz. [1 1/3 cups] long-grain rice,washed, soaked in cold water for 30 minutes and drained
6 oz. frozen peas, thawed
Preparation
In a flameproof casserole, heat the oil over moderate heat. Add the bacon and fry until crisp. Transfer the bacon to kitchen paper towels to drain.
Coat the chicken pieces in the flour, and add to the casserole. Place over moderate heat and fry on all sides until the pieces are golden. Remove the pieces from the casserole and set aside.
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).
Drain off most of the oil from the casserole. Add the onions and garlic and fry over moderate heat for 5 minutes.
Place the chicken over the onions and add the tomatoes, with the can juice, the pimientos, paprika, saffron, salt and water. Bring to the boil. Stir in the rice.
Cover the casserole and place in the oven to cook for 35 minutes.
Add the peas and bacon and cook for a further 15 minutes or until the chicken is tender. Serve at once.
