Ingredients (serves 4)
8 chicken pieces (breast, thighs or legs as prefered), skin removed.
Sea salt and freshly milled black pepper
1 lime, squeezed
200ml extra virgin olive oil - a golden Spanish one is best for this
1 onion, finely chopped
1 green pepper, seeded and diced
1 red pepper, seeded and diced. The flavour of the dish is improved if you roast the pepper in a hot oven for 20 minutes first.
3 cloves garlic, crushed
12 pitted green olives, sliced
200ml tomato juice or tomato cocktail mix
1 teaspoon ground cumin
1 bay leaf
200ml dry white wine
300ml beer
100ml sherry
600ml chicken stock
1 1/2 cups Valencia rice, soaked in cold water for 1 hour
5 saffron threads
1 cup frozen sweet peas
Method
Preheat the oven to 350 degrees F.
Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.
Add the onions, peppers, olives and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.
Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.
Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
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