Chicken with rice

Name: chicken with rice
Cook time: 25 min
Total time: 120 min
Yield: 4
Ingredients: 1 chicken approx. 1.2 kg; 2 onion; 1 toe garlic; 250 g chorizo slices; 100 g breakfast bacon slices; 2 el traditional olive oil; 2 liter tap water; 4 chicken broth tablet; 1 dried laurel leaves; 400 g risotto rice; 3 el lemon juice; 4 twig fresh coriander

Stewed chicken with chorizo, bacon, onion, bay and risotto.

Ingredients

Kitchen Stuff

1 baking dish (about 2 liters)

Directions

Divide the chicken with a game scissors or a firm sharp knife into 8 pieces.
Slice the onion in rings and the garlic.
Cut the chorizo and the bacon into strips.
Heat the oil in a large frying pan and let the onion fry for approx. 1 min. Divide the chicken parts into the pan and fry them around light brown.
Add the bacon and the chorizo and fry for 1 min.
Add so much water that the chicken parts just underneath. Crumble the bouillón tablets above and add the laurel.
Bring to a boil and cook over low heat for about 1 hour.
Remove the chicken, sausage, bacon and onion from the pan and keep them warm under aluminum foil.
Scoop off the fat from the cooking liquid. Measure 250 ml of broth per 100 g of rice and bring to a boil in a pan.
Add the rice and the lemon juice and leave the rice uncovered for about 25 minutes on low heat.
In the meantime, preheat the oven to 175 ºC.
Remove the pan from the heat if the rice has absorbed all moisture. Spoon the rice in the baking dish. Divide the chicken, sausage, bacon and onion.
Place the dish for another 10 minutes in a warm oven. Garnish with coriander leaves.