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1
Rinse the chicken pcs and pat completely dry with paper toweling.
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2
Sprinkle with salt and freshly grnd black pepper.
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3
Set aside.
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4
In a large, flame-proof casserole dish or possibly a large pot suitable for table service, heat the oil and garlic clove over moderate heat till the garlic begins to turn brown.
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5
Remove the garlic and throw away.
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6
Add in to the warm oil the chicken, pork, and ham.
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7
Cook till browned proportionately, about 10 min.
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8
Remove the chicken and set aside.
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9
To the pork and ham, add in the minced onion, bell pepper, and garlic.
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10
Saute/fry till the onion is translucent/soft and the pepper soft, about 5 min.
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11
Add in the rice, stirring well to absorb liquids.
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12
Stir in the tomato paste.
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13
Add in the saffron water, the white wine, and the boiling water.
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14
Add in salt, about 2 tsp., and fresh grnd black pepper, about 1 teaspoon to taste.
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15
Return the chicken to the pot.
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16
Bring to a boil, then reduce heat to low.
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17
Stir in the peas, pimento, olives, shrimp, and parsley.
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18
Bring to a boil again.
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19
Immediately reduce the heat, cover, and simmer 20 to 30 min or possibly till the chicken is tender and the rice has absorbed all the liquid.
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20
Serve directly from the casserole or possibly pot.
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21
Note: For perfect rice, use 2-1/2 cupsof liquid for each c. of rice.
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22
For a richer taste, use chicken stock or possibly fortify water with chicken base or possibly bouillon cubes.
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23
WINE: TORRES SANGRIA DE TORRO
