Arroz con pollo

This would be made with short-grain ‘bomba’ rice in Spain. Italian arborio rice is virtually the same.

2 tbsp olive oil
1 large chicken, cut into eight pieces
2 large onions, thickly sliced
4 cloves garlic, finely chopped
250 g risotto rice
Large pinch saffron threads, chopped, or 1 tsp turmeric
450 ml chicken stock
150 ml dry white wine
2 yellow peppers, deseeded and thickly sliced
4 tomatoes, peeled, deseeded and thickly sliced
2 tbsp chopped parsley
Salt and pepper
50 g pitted green olives
50 g pitted black olives
1 lemon cut into wedges

Preheat the oven to 165°C. Heat the oil in a large frying pan, add the chicken pieces and brown them well all over, then transfer them to a plate.

Add the onions to the pan and fry them until they start to brown. Add the garlic, rice and saffron or turmeric and fry for a minute more.

Stir in the stock, wine, peppers, tomatoes, a tablespoon of the parsley and plenty of salt and pepper and bring to the boil. Tip the whole lot into a large, wide baking dish and tuck in the chicken pieces.

Cover the dish tightly with foil and bake in the oven for about 35 to 40 minutes, until the rice is tender and the liquid is absorbed.

Scatter over the olives and lemon wedges, sprinkle with the remaining parsley, and serve with lots of crusty bread. (Serves four)