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Rice with Chicken and White Wine
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Method
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- In a clay pot, heat the lard, fry the garlic in it, then add the diced chicken and cook until nicely golden brown.
- Pour in the white wine, then add the clove and the bay leaf.
- In another pan, sauté the finely chopped onion, the tomato and the bell pepper in olive oil. Pour in the stock, bring to a boil, then pour everything into the pot with the chicken.
- When it comes to a boil again, add the rice and cook over high heat for about 22 minutes.
- Let it rest for a few minutes, then top with strips of roasted red pepper and serve.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Arroz al vino 2 (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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