CookEat Recipe
Valencian Chicken with Rice
A whole chicken roasted over saffron rice with sweet peppers, peas, ham and white wine.
Method
Steps
Step 1
Heat the oven until hot. Use one cleaned two-and-a-half-pound whole roasting chicken. Wipe dry and truss it with food-safe kitchen string. Tie a thin covering of uncured larding-pork fat over its breast.
Step 2
Cut one small Spanish onion and one ounce of lean raw ham into half-inch pieces and chop one garlic clove. Put these in an earthen oven pot large enough for the chicken with one tablespoon of oil. Lay the chicken over the aromatics.
Step 3
Roast in the hot oven for about ten minutes, until lightly golden. Bring the pot carefully to the oven door.
Step 4
Add two gills of raw Italian rice, four fresh sweet Spanish-type peppers cut into half-inch squares and two tablespoons of green peas. Season with one lightly filled tablespoon of salt, half a teaspoon of white pepper, a very little saffron and one finely chopped parsley stalk.
Step 5
Pour in one heavy pint of hot water and one good gill of white wine. Cover the pot and return to the oven for about forty-five minutes, continuing as needed until the rice is cooked and a food thermometer reads at least 165°F in the thickest breast, innermost thigh and the centre of the rice mixture, away from bones.
Step 6
Remove the kitchen string. Dress the cooked rice and vegetables on a hot dish, arrange the whole chicken on the rice and serve promptly using clean serving utensils.
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