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Arroz Con Costrado De Huevos Estilo Alicante

Taste.of.Spain's picture
Ingredients
  Chicken 1 Small
  Cured ham 1⁄2 Pound
  Chorizo sausage/Pepper-oni sausage 2 Small
  Chick peas 1 Cup (16 tbs), soaked overnight in water
  Cold water 8 Cup (128 tbs)
  Olive oil 2 Tablespoon
  Onion 1⁄2 Small
  Pork sausage 1
  Rice 2 Cup (32 tbs)
  Eggs 3
  Salt To Taste
  Pepper To Taste
Directions

Put chicken, cleaned and quartered, in a deep pot with the ham, chorizos, and chick-peas.
Add 8 cups cold water and bring to a boil over a moderate flame.
Reduce and simmer steadily, uncovered, until chick-peas are tender (1 1/2-3 hours).
Season to taste when cooked.
When chick-peas are tender, start preparing rice.
Heat 2 TB olive oil in a flat pan or casserole with low sides.
Fry the whole pork sausage with the minced onion.
When the latter is browned, fry the whole blood sausage lightly.
Remove sausages and slice them.
Slice chorizo, ham, and chicken.
Brown rice in pan for 2-3 minutes.
Add sliced sausages, ham, chicken, and chick-peas.
Measure out 5 cups of liquid from the pot in which the chick-peas cooked and add it, boiling hot, to the rice.
Stir! to mix and let it boil fast for a few minutes over a high flame.
When you see that the rice is beginning to absorb the liquid, moderate the fire and continue cooking 10-15 minutes longer.
When the rice has absorbed all the liquid, test it.
if not yet done, add a small quantity of boiling liquid from the chick-pea stock and continue cooking.
When rice is done, quickly beat three eggs until foamy and pour them over the rice.
Put dish in hot oven for a few minutes until eggs puff and brown.
Remove arid let rest 3-4 minutes before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Poultry
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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