A chicken and rice dish from Spain, Arroz con Polio (ah-ROHS kohn poh-loh) is flavoured with garlic and spices. Cooked in a casserole it makes a delicious main course.
3 tablespoons vegetable oil
6 slices streaky bacon, chopped x
51b. chicken, cut into serving pieces.
1 tablespoons seasoned flour
2 onions, chopped
1 garlic clove, crushed
14 oz. canned tomatoes
3 oz. canned pimientos, drained
2 teaspoons paprika
½ teaspoon saffron
8 oz. long grain rice
1 teaspoon salt pint water
6 oz. frozen peas
1 tablespoons chopped parsley
Heat the oil in a flameproof casserole over medium heat. Add the bacon and fry for about 5 minutes until crisp. Remove the bacon with a slotted spoon and drain on kitchen paper towels. Set aside.
Coat the chicken pieces in the seasoned flour, and add to the fat in the casserole. Place over moderate heat and fry the chicken on all sides until a light golden brown. Remove the chicken pieces from the casserole and set aside.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Drain off most of the oil from the casserole. Put the onions and garlic in to the casserole and fry over moderate heat, stirring occasionally for 2 to 3 minutes until the onions are soft.
Place the chicken on top of the onions and add the tomatoes, pimientos, paprika, saffron, salt and water. Raise the heat and bring to the boil. Add the rice and bacon and stir well to mix the ingredients.
Cover the casserole with a lid or piece of aluminium foil and place in the oven, cook for about 30 minutes.
Add the peas and cook for a further 10 minutes or until the chicken is tender. Sprinkle with the chopped parsley.