Rice With Oven Browned Crust Elche Style
Serving Size : 6
Ingredients for prepare Rice With Oven Browned Crust Elche Style
:
| Amount | Measure | Ingredient - Preparation Method |
arroz con costa al estilo de elche
rice with oven browned crust elche style |
| 1 | cup | dried chick-peas - soaked overnight |
| 3 | | pork sausages |
| 1 | small | onion |
| 1 | | bay leaf |
| 8 | cups | cold water |
| 1/4 | cup | olive oil |
| 1 | small | tender chicken |
| 1 | | garlic clove - chopped |
| 2 | cups | rice |
| 3 | | eggs |
recipe Rice With Oven Browned Crust Elche Style
Put the chick-peas to cook in a large
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pot with one of the pork sausages, the onion, bay leaf, and
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8 cups of cold water. Let it come to a boil slowly and then simmer steadily until the chick-peas are
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done (1 1/2 to 3 hours). When the chick-peas are half cooked, fry the
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remaining pork sausages in 1/4 cup olive oil. Remove them and fry
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the chicken, cut in small pieces, dried and seasoned with salt and pepper. When the chicken
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is well browned, fry the chopped garlic clove. Replace pork sausage and add enough liquid from the cooked chick-peas to
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cover the sausages and chicken. Let the mixture cook slowly 35 to 45 minutes or until chicken is cooked
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through, but not soft. Remove chicken to shallow pan or casserole. Add 5 cups
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of boiling liquid from the cooking of the chick-peas. Bring it to
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a rapid boil again before adding the rice. Add the cooked, drained chick-peas, season to taste,
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stir once to mix, and boil over a high flame for a
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few minutes until rice begins to absorb the liquid. Cut the sausage into slices and
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distribute it on top of the rice while you continue cooking over
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a reduced flame for an additional 10 to 15 minutes, or until the rice is done.
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Beat three eggs with a little salt until fluffy, spread them over the surface of the rice, and immediately
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put it in a hot oven until it has formed a good crust. Remove rice and let it
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rest 3 to 4 minutes before serving.
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