Prep 10 mins
Cook 50 mins
If you can't find piquillo peppers, you can always substitute roasted red bell peppers, from the Italian food aisle of your store.
- 3 lbs chicken, cut up
- 6 tablespoons extra virgin olive oil
- 1 chopped onion
- 4 tablespoons chopped garlic
- salt and pepper
- 6 tablespoons chopped parsley
- 5 wood-fire roasted piquillo peppers
- 1 teaspoon smoked paprika
- 1 pinch saffron
- 3 1⁄2 cups chicken broth (or chicken bouillon)
- 1⁄2 cup dry white wine
- 2 cups white rice
- Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked here, too) heat the oil and saute the chicken until golden on all sides. Remove chicken to a warm platter.
- Add the onion, garlic, and parsley to the oil and saute until the onion is soft. Add the pimentos, paprika, saffron, broth, wine, salt, and pepper and bring to a boil. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains.
- Bury the chicken in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes. Transfer rice and chicken to a serving platter and garnish with a little parsley.