ingredients
serves 4
2 tablespoons vegetable oil
3 bacon slices, chopped
4 chicken pieces
2 tablespoons flour
salt
freshly ground black pepper
2 onions, chopped
1 garlic clove, crushed
14 ounce canned tomatoes, drained
3 ounce canned pimentoes, drained
2 teaspoons paprika
2 1/2 cups water
2/3 cup long-grain rice
2/3 cup frozen peas
2 tablespoons fresh parsley, chopped
method
1. Heat the oil in a flameproof casserole or dutch oven. Fry the bacon for about 5 minutes until crisp. Remove with a slotted spoon and set aside.
2. Season the flour with salt and pepper. Dip each piece of chicken in the flour to coat it. Place in the pan over moderate heat and fry turning until golden on all sides.
3. Remove the chicken pieces and set aside.
4. Heat the oven to 180°C (350°F). Drain off most of the oil in the pan. Return it to a moderate heat. Add the onions and garlic and fry, stirring, for 2 - 3 minutes.
5. Place the chicken on the onions, add the bacon, tomatoes, pimentoes, paprika and seasoning. Pour the water over and stir in the rice. Bring to the boil. Cover and cook in the oven for 30 minutes.
6. Add the peas to the pan and cook for a further 10 minutes or until the chicken is tender. Serve with the parsley sprinkled over it. Cooking time: 1 1/4 hours
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