|2.||Bulb onions||2 PC.|
|4.||A hen||1.2 Kg|
|5.||Olive oil||2 art. l|
|6.||Paprika||2 art. l|
|7.||Long grain rice||200 Column|
|8.||Dry white wine||170 Ml|
|9.||Tomatoes in their own juice||430 Column|
|10.||Green olives||75 Column|
|11.||Parsley (greens)||30 Column|
|12.||Bay leaf||1 PC.|
|13.||Chicken bouillon||450 Ml|
Dice the peppers and onions. For cooking, we will only use the pan, so take a fairly large and high one.
Rinse the chicken, wipe and cut into pieces. Fry in a small amount of vegetable oil until golden brown. Pre salt the meat a little and pepper.
In the same pan where the chicken was cooked, fry for 3 minutes pepper, onion and chopped garlic. Then add paprika and rice, fry a little.
Pour the wine into the pan, simmer for 5 minutes. Then add chopped tomatoes in your own juice along with the juice. and bay leaf, pour in the broth. Bring to a boil. Salt and pepper to taste.
Put the chicken on top, let it boil again. Then remove from heat and cover with foil. Put in the oven for 60 minutes at 180 degrees.
After that add the chopped olives and parsley, put it in the switched off hot oven for another 5 minutes.
Spanish-style stewed rice with chicken is very tasty, delicate, juicy, hearty and with a rich aroma. Cooking such a dish is quite simple, but also a little troublesome. The dish is quite satisfying and therefore perfect for dinner or lunch, if you plan to give such rice to small children then it is worth excluding wine from the ingredients, but it gives the dish a unique touch that cannot be replaced with anything. When prepared, all the liquid will not evaporate, so be prepared for this and do not need to be kept in the oven until complete evaporation, otherwise the rice will digest and lose its shape and the taste will be different.