Chicken Valencia Style
|Chickens||3 , cut into serving pieces|
|Freshly ground black pepper||To Taste|
|Cayenne pepper||To Taste|
|Ground ginger||To Taste|
|Celery rib||1 , finely chopped|
|Onions||2 Large, finely chopped|
|Butter||1 Cup (16 tbs), melted (2 sticks)|
|Rice||2 Cup (32 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Green peppers||2 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes||2 , peeled, seeded and chopped|
|Fresh mushrooms/1 cup canned mushrooms, drained||1 Pound, drained|
|Water||1 Cup (16 tbs) (adjust quantity as needed)|
|Chicken stock||1 Cup (16 tbs)|
|Hard cooked egg||1 , chopped|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Frozen peas||2 , cooked, drained|
|Pimentos||2 (for garnish)|
Preheat the oven to 400 degrees.
Rub the chicken pieces with salt, pepper, paprika, cayenne and ginger.
Place in a greased baking pan with the celery, bay leaf, onions and melted butter.
Place in the oven and brown quickly.
Reduce the oven temperature to 300 degrees, cover the baking pan and cook forty five minutes, basting frequently.
Meanwhile, wash the rice; add the olive oil, green peppers, garlic, tomatoes and mushrooms.
Cook briefly, stirring.
Add water to barely cover and cook slowly, covered, ten minutes.
Boil the saffron in the chicken stock three minutes.
Add to the rice and season to taste.
Continue cooking twenty minutes longer.
Place half the rice mixture in a large casserole, add the chicken and cover with the remainder of the rice mixture.
Sprinkle with the chopped hard cooked egg and minced parsley.
Return to the 300 degree oven and bake twenty minutes.
After ten minutes, stir in the peas.