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Chicken Valencia Style

herbal.chef's picture
  Chickens 3 , cut into serving pieces
  Salt To Taste
  Freshly ground black pepper To Taste
  Paprika To Taste
  Cayenne pepper To Taste
  Ground ginger To Taste
  Celery rib 1 , finely chopped
  Bay leaf 1
  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)
  Saffron 1⁄8 Teaspoon
  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.

Recipe Summary

Main Dish
Rice, Chicken

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Chicken Valencia Style Recipe