Chicken Catalonia

Chicken Catalonia

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
60ml olive oil
1kg chicken pieces
125g chorizo sausage, finely sliced
125g boned pork leg or loin, cubed
125g ham, cubed
1 large onion, chopped
1 tomato, chopped
1 green pepper, cored, seeded and sliced
250g long-grain rice
625ml chicken stock, boiling
1/2 teaspoon saffron, crumbled
60g green beans, sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
80g peas, frozen or fresh shelled
1 tinned pimiento, sliced
parsley, chopped, to garnish

Method

  1. Heat oil in a large frying pan or paella dish. Brown chicken on both sides, then transfer to a plate. Add sausage, pork and ham, brown lightly and remove to a plate. Put onion in frying pan and brown lightly over gentle heat. Add tomato and green pepper, and cook for 2 minutes.
  2. Stir in rice and cook, stirring, for 3 minutes. Add stock, saffron, beans, sausage, pork, ham and chicken and bring back to the boil. Season with salt and pepper.
  3. Cook over gentle heat for 25–30 minutes or until rice and chicken are tender and liquid is absorbed. It may be necessary to add more stock or water during cooking to prevent dish becoming too dry. Stir in peas and pimiento for the last 10 minutes of cooking. Sprinkle with chopped parsley before serving.
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