Chicken rice


2 chickens of one kilogram each
4 cloves of garlic
1 lemon
½ grapefruit or Seville orange
½ cup olive oil
1 large green pepper
1 large onion
1 cup tomato sauce or approximately 16 small ripe tomatoes
1 cup tinned red peppers (fresh sweet red peppers)
1 cup tinned green peas (petit pois)
10 o 12 tinned asparagus tips
1 ½ tablespoons salt (approx.)
½ teaspoon ground pepper
1 large bay leaf
5 cups chicken stock
1 cup dry sherry
1 kilogram rice
1 tablespoon saffron or about 1 teaspoon annatto or achiote

Cooking instructions: 

Make a good stock with the chicken giblets, including the neck, the wings and the legs.

Quarter the chickens and marinate them in the crushed garlic and the lemon, Seville orange or grapefruit juice.

Heat the oil and brown the chicken quarters in it, then add the finely chopped onion and pepper, the tomato sauce (or the fresh tomatoes seedless and also finely chopped), the liquid from the tinned peppers, green peas and asparagus (grossly this shouldn't exceed 1 cup), the salt, the pepper, the bay leaf and the saffron or annatto to color it up; pour the stock and the wine in.

When it all comes to a boil, lower the heat and when the chickens are a little tender, add the rice after rinsing it if necessary.

Keep it covered and simmering until the grains are open and the rice is soft, but not altogether dry.

Add the green peas, garnish with peppers and asparagus and serve immediately.

This is the traditional chicken rice known as chicken rice La Chorrera (which means something like The Stream) because it is a very wet rice. More liquid than it is usually used in other kinds of saffron rice is used in this one. It is advisable to serve it immediately because otherwise the rice grains absorb the stock completely and the rice turns into a mush.