Chicken with rice and peppers
Instructions
Clean the chicken, remove the legs, wings and chest and put them aside.
Reduce the carcass into pieces and use it to prepare a broth along with bunch of herbs and the innards of the bird.
Soak the chicken pieces with lemon juice, sprinkle them with salt, pepper and paprika and let them stand for about half an hour, so you insaporiscano.
Meanwhile halved peppers, give them the seeds and white membranes, wash them, dry them, then cut the flesh into strips.
Cut the tomatoes into cubes and cooked ham.
FRY at medium heat the bacon in a baking dish with half of the olive oil, add the onion, garlic, peppers and prosciutto and sauté briefly, then lower the heat to low and simmer for 8-10 minutes.
Fry the chicken pieces evenly in a pan with the rest of the oil, then place them in the baking dish and cover with rice, tomatoes and black olives.
Wet everything with 3/8 l of broth made from the carcass and cook over medium heat for about 30 minutes.
Ingredients and dosing for 6 persons
- 1 about 1500 g chicken
- 1 bunch of mixed herbs
- 1 lemon (juice)
- Salt
- White pepper
- 1 teaspoon of strong paprika
- 300 g of red peppers
- 300 g of green peppers
- 2 tomatoes
- 100 G = = Ham (slices From 100 G)
- 8 slices bacon
- 8 cl of olive oil
- 50 g of onion brunoise
- 1 clove of chopped garlic
- 12 pitted black olives
- 120 g of rice