1 chicken weighing about 2 - 1/4 lb, in pieces
5 oz streaky bacon
3 tbsp oil
1 tbsp flour
1 cup white wine
Water or stock
Short grained Spanish Rice, such as Bomba or Calasparra
3 tbsp olive oil
2 green peppers
1 tsp paprika
7 oz rice
1 pint stock or water
Season the chicken with salt and pepper. Brown in oil in an earthenware dish together with the diced bacon. Add the chopped onion and, before it browns, sprinkle with flour and brown lightly. Pour over the wine and cook over a gentle heat until reduced to half. Pour hot stock or water over the chicken until it is almost covered; cover the pan and leave to simmer for 45 minutes.
Rice: Heat the oil in a pan and gently fry the chopped onion and peppers for about 15 minutes until soft. Add the paprika, making sure it does not burn, then add the rice and stir. Pour the water or stock over the rice and vegetables and cook for 10 minutes over a high heat, then turn the heat down and cook for a further 7 minutes. Check the seasoning and leave to stand uncovered for a few minutes. Serve the chicken in its sauce alongside the rice. The best peppers for this dish are long, narrow ones because they are softer and have very thin skin.
Recipe courtesy of Spain GourmeTour magazine.