Crusted Rice Alicante Style
Serving Size : 6
Ingredients for prepare Crusted Rice Alicante Style
:
| Amount | Measure | Ingredient - Preparation Method |
arroz con costrado de huevos estilo
alicante
crusted rice alicante style |
| 1 | small | chicken |
| 1/2 | pound | cured ham |
| 2 | small | chorizo - (or pepperoni) |
sausages
crusted rice alicante style |
| 1 | cup | dried chick-peas - soaked overnight |
| 8 | cups | cold water |
| 2 | tablespoons | olive oil |
| 1/2 | small | onion - minced |
| 1 | | pork sausage |
| 1 | | blood sausage - optional |
| 2 | cups | rice |
salt and pepper to taste
crusted rice alicante style |
| 3 | | eggs |
recipe Crusted Rice Alicante Style
Put chicken, cleaned and quartered, in a deep pot with the ham, chorizo,
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and chick-peas. Add 8 cups cold water and bring to a boil over a moderate
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flame. Reduce and simmer steadily, uncovered, until chick-peas are tender (1 1/2 to 3 hours). Season to taste when cooked.
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When chick-peas are tender, start preparing rice. Heat 2 tablespoons olive oil
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in a flat pan or casserole with low sides. Fry the whole pork sausage with the
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minced onion. When the latter is browned, fry the whole blood sausage lightly. Remove sausages and
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slice them. Slice chorizo, ham, and chicken. Brown rice in pan for 2 to
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3 minutes. Add sliced sausages, ham, chicken, and chick-peas. Measure out 5 cups of liquid from the pot in which
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the chick-peas cooked and add it, boiling hot, to the rice. Stir to mix and let boil
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fast for a few minutes over a high flame. When you see that
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the rice is beginning to absorb the liquid, moderate the fire and
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continue cooking 10 to 15 minutes longer. When the rice has absorbed all the liquid, test it. If not yet
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done, add a small quantity of boiling liquid from the chick-pea stock
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and continue cooking. When the rice is done, quickly beat three eggs
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until foamy and pour them over the rice. Put the dish in hot oven for a
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few minutes until eggs puff and brown . Remove and let rest for
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3 to 4 minutes before serving.
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