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.