Jean Dalrymple's Arkoz Con Pollo
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Olive oil/Other oil||6 Tablespoon|
|Garlic||4 Clove (20 gm), minced (Or To Taste)|
|Chickens||6 Pound, disjointed (2 Chickens Of 3 Pound Each)|
|Freshly ground black pepper||To Taste|
|Long grain rice||3 Cup (48 tbs)|
|Chicken stock||8 Cup (128 tbs)|
|Chorizo/One pepperoni / hot italian sausage||1 , cut into half-inch pieces (Hot Spanish Sausage)|
|Saffron||1 Tablespoon (Or To Taste)|
|Large lima beans||2 Cup (32 tbs) (Fresh Or Frozen)|
|Pimentos||2 Can (20 oz)|
|Cooked peas||3 Cup (48 tbs), hot|
Preheat the oven to 350 degrees.
Melt the butter in a flameproof casserole.
Add the oil and garlic and saute the chicken in it until golden brown.
Season with salt and pepper.
Remove the chicken and keep it warm.
Add the rice to the casserole and stir it in the fat until golden.
Add the stock and stir well.
Add the chorizo, saffron and lima beans.
Return the chicken to the casserole and stir thoroughly.
Cover the casserole with aluminum foil and bake in the oven until the chicken is tender and the liquid has been absorbed by the rice, about forty five minutes.