Danielle Rice with Chicken From Tia Eloisa ARROZ CON POLLO

• servings: 4 servings
• active time: 60 minutes

Ingredients

750 gms chicken wings, divided

125 gms of fresh Italian sausage, sweet (butifarra)

100ml olive oil, about an eighth of an inch or less just to cover bottom of pan

1 onion, 2 cups finely chopped,

1 cup red pepper, finely diced

1/2 cups green pepper finely diced

2 large cloves of garlic, chopped very fine

2-4 plum tomatoes, about 1 cup grated

1/2 tbsp sweet smoked paprika

1 tsp regular sweet paprika

800 ml boiling chicken stock(water and 1 tbsp chicken bouillon powder or 3 1/4 tsp Better than Bouillon paste)

365 g Spanish short grain rice( see note)

Saffron

40g peas

Salt and pepper to taste

Lemon wedges to serve

Directions

Salt and pepper the wings. Take the sausage out of its casing in 1/2 inch chunks.

Heat enough olive oil in a shallow sauté pan to cover the bottom of the and fry the sausage in olive oil along with the wings until nicely browned. Turn frequently. Then, remove the sausage and chicken and set aside.

Dice the onion and peppers. Add the onionsto the remaining oil and cook for a minute, then add the peppers and continue to cook on medium heat stirring well for 10 minutes until soft and the onions are translucent.

Add finely chopped garlic to the pan and cook a few minutes more.

Grate the tomatoes into a pulp and add to the pan. Cook down until the mixture is thick and shiny.

Add paprika and cook stirring for about a minute.

Return the chicken to the pan, stir to coat and cook for about a minute. Then, add the bouillon, bring to a boil, cover, reduce heat to medium low and cook for 20-30 minutes until tender. Check and adjust the seasoning with salt and pepper if needed.

Toast a pinch of saffron in a spoon if using gas or on a metal spatula if using electric. Add to pan and stir. Add peas.

Before adding rice, push the meat into four corners of the pan. This ensures that you don’t put rice on top of the meat. In the cross-like shape left in the middle add the rice. Then gently swirl the pan around until all the rice is submerged and distributed, cover and cook at a gentle simmer. Continue cooking for 6 minutes.

Remove the pan from the heat and let it rest covered with a tea towel for 5 minutes before serving.

Notes

Danielle uses 1/3 cup rice per person. Leftover rice is a good thing)