  This traditional Spanish recipe is one that Scottie King has adapted and serves often to her delighted guests. As Scottie points out, the dish can be prepared ahead of time, as it improves with standing. This amount serves 4, but the recipe can easily be doubled. 1 chicken or fowl, cut up as for frying 3 cups boiling water 1 large onion, chopped 1-2 cloves garlic, minced 1 cup raw rice, washed ¼ cup olive oil 1½ teaspoons salt 1 teaspoon paprika ½ teaspoon pepper 2 sprigs parsley, minced 1 bay leaf ½ teaspoon saffron 2-4 canned pimientos, chopped oregano, basil, thyme (optional) Put chicken in a large pot with boiling water and ½ teaspoon of the salt. Cover and simmer for 20-30 minutes (40-50 if it’s a fowl). Meanwhile, mix onions, garlic, and rice. Heat olive oil in a large heavy skillet, add rice mixture, and stir until oil is well mixed in. Cover and fry VERY gently for 10 minutes. Stir frequently and take great care mixture does not brown. Add remaining salt, paprika, pepper, parsley, bay leaf, and saffron to chicken pot. Add such optional seasonings as you like, correct salt if need be, then spread rice mixture over the top of chicken. Cover and simmer gently until rice is soft and chicken is tender when pierced with a fork—from 40 to 60 minutes. Add the pimientos just before serving. Serves 4. |
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