RICE WITH BROTH

INTRODUCTION:

This recipe it's taken of the book "Cocina Tradicional de Alcalá la Real" written by Bernardo Jurado y Mª Aurora Liranzo Canovaca.

INGREDIENTS:
Middle chicken. The chicken liver. A handful of rice per person. Extra Virgin Olive Oil. Parsley. Three cloves of garlic. A half onion. A green pepper. Half red pepper. Two tomatoes. Saffron. A glass of white wine. Salt. Pepper.

HOW TO PREPARE IT:
Put a large pan with lots of oil, and when the oil is hot, put the onion, garlic, liver. When browned, remove and threw him to the mortar, to which we add the parsley, pepper, saffron and crush everything very well and finally add the white wine. At the same time we take the chicken that you previously cleaned and seasoned. When meat is browned, add the pepper and tomato. When the tomato is frite, add the contents of the mortar and boil for fifteen minutes. Add water to the pan, as the number of people and once the water is hot, put a handful of rice per person and saffron for color.

JORGE ÁLVAREZ DORADO