Spanish Chicken
Over a year ago
2,020 views
Ingredients
- 6 oz chopped onion
- 4 cloves garlic- peeled and finely chopped
- 6 rashers bacon. chopped
- ¾ pint chicken stock
- 4 tablespoons tomato puree
- 4 pieces chicken
Accompaniment
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Description
I first cooked this when my late husband was stationed in Cyprus, for a dinner party. Now it is my daughters favourite, I have to cook extra so she can take some of the rice home!
Method
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1
Brown chicken and keep warm. Fry bacon and garlic until slightly brown, add onions and rice and fry gently, don't let rice brown.Add stock and tomato puree and bring to the boil.Season to taste. Put into a large dishand place the chicen pieces on top of the rice mixture.Don't worry if the chicken sinks in to the rice. As it cooks the juices from the chicken will drain into the rice. Cover and cook on 180 degrees for 50 minutes. If wished you can remove the cover for the last 10 minutes.
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