Arroz Con Costa Al Estilo De Elche
|Dried chickpeas||1 Cup (16 tbs), soaked overnight in water|
|Cold water||8 Cup (128 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chicken||1 Small, tender|
|Garlic||1 Clove (5 gm)|
|Rice||2 Cup (32 tbs)|
Put chick-peas to cook in a large pot with one of the pork sausages, the onion, bay leaf, and 8 cups of cold water.
Let it come to a boil slowly and then simmer steadily until the chickpeas are done (1 1/2-3 hours).
When the chick-peas are half cooked, fry the remaining pork sausages in 1/4 cup olive oil.
Remove them and fry the chicken, cut in small pieces, dried and seasoned with salt and pepper.
When the chicken is well browned, fry the chopped garlic clove.
Replace pork sausage and add enough liquid from the chick-peas to cover the sausage and chicken.
Let the mixture cook slowly 35-45 minutes or until chicken is cooked through, but not soft.
Remove chicken to shallow pan or casserole.
Add 5 cups of boiling liquid from; the cooking of the chick-peas.
Bring it to a rapid boil' again before adding the rice.
Add the cooked, drained chickpeas,;season to taste, stir once to mix, and boil over a high flame for a few minutes until the rice begins to absorb the liquid.
Cut the sausage into slices and distribute it on top of the rice while you continue cooking over a reduced flame for an additional 10-15 minutes, or until the rice is done.
Beat three eggs with a little salt until fluffy, spread them over the surface of the rice, and immediately put it in a hot oven until it has formed a good crust.