Chicken Recipes

SPANISH CHICKEN

A colorful one pot dish, ideal for entertaining and delicious served with a crisp green salad.

INGREDIENTS
2 tablespoons all-purpose flour
2 teaspoons ground paprika
1/2 teaspoon salt
16 chicken drumsticks
1/4 cup olive oil
5 cups homemade or canned chicken stock
1 onion, finely chopped
2 garlic cloves, crushed
2 2/3 cups long-grain rice
2 bay leaves
1 1/3 cups diced cooked ham
1 cup pimento-stuffed green olives
1 green bell pepper, seeded and diced
14-ounce cans chopped tomatoes, with their juice
4 tablespoons chopped fresh parsley

SERVES 8

1. Preheat the oven to 350°F. Shake together the flour, paprika and salt in a plastic hag, add the drumsticks and toss to coat.

2. Heat the oil in a large flameproof casserole and, working in batches, brown the chicken drum- sticks slowly on all sides. Remove and keep warm.

3. Meanwhile, bring the stock to a boil and add the onion, crushed garlic, rice and bay leaves. Cook for 10 minutes. Add the ham, olives, pepper, and canned tomatoes with their juice. Mix well and transfer to a shallow ovenproof dish.

4. Arrange the chicken on top, cover and bake for 30—40 minutes, or until tender. Add a little more stock, if necessary, to prevent it from drying out. Remove the bay leaves and sprinkle on the chopped parsley to garnish.