Meal: Meat, main dish
Degree of Difficulty:Easy
Cost of meal: Economic
Degree of difficulty Easy
Servings: 4 Units
Time Preparation: 1 hour
Ingredients
400g rice needle
1 chicken
1/2 alheira
3 small onions
3 cloves garlic
1 dl white wine
Butter 100 g
1 dl oil
30g fresh coriander
1 bay leaf
1 L Water
Salt and pepper
Method of Preparation
1- Clean the chicken grease, place on a tray and season with salt, pepper and half of white wine. Add half butter and bake at 180 ° C for 25 minutes. Then clean skin and bones, shred and set aside.
2- In a pan, place the chicken bones and water, let it boil and cook without boiling, for 20 minutes. Strain and set aside 600 g of water.
3- Make a stew with half the olive oil, bay leaf, 2 onions and 2 cloves of garlic rolled. When you start to brown, add the remaining wine and boil. Add the shredded chicken and sausage skinless, stir, rectify the seasoning and finish with chopped coriander.
4- Separately, make another stew with the remaining olive oil, onion and chopped garlic. Add the broth of chicken and simmer. Add rice and remaining butter, cover and cook for 7 minutes over low heat.
5- Arrange half the rice in a baking tray, place over the prepared chicken and cover with the remaining rice. Bake in 200 ° C, until the surface is browned.
Notes
Place a bacon strips over the rice before bake to brown.