Preparation

Wash the chicken well in cold water.

Place it in a saucepan with the chorizo, onion and parsley.

Cover with water and season with salt. Let it cook.

Once the meat is cooked, remove it to a tray.

Also remove the cooking broth.
Peel the rest of the onion and the garlic and finely chop.

Apart, in another pan, make a stew with garlic, onion, oil, butter, lard and chopped parsley.

Add the chicken to the stew and let it stain on both sides.

Drizzle with wine and cover the pan.

Cook for about 15 minutes over low heat.

In the pan in which the chicken was cooked, put the broth previously obtained.

Put it on the stove again until it boils.

Then put the rice, the volume of the broth should be twice that of the rice.

Put in the oven for about 15 minutes.

Cut the chorizo ​​into slices and the bacon into small slices.

Serve the chicken garnished with rice and decorated with chorizo ​​and bacon.

Ingredients

  • 1.6 kg of country hen
  • 100 g of smoked bacon
  • 1 sausage or meat sausage
  • 4 onions
  • 2 tablespoons of lard
  • 1 dl of olive oil
  • 1 tablespoon butter
  • 2 garlic cloves
  • 1 parsley sauce
  • 1 dl of white wine
  • 200 g of rice
  • salt q.s.