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Spanish Rice With Chicken

Spanish Rice With Chicken
Lawrence K. Ho / Los Angeles Times

This recipe comes from a wildly successful cookbook written in 1902 called "Mrs. Rorer's New Cookbook." It was written by Sara Tyson Rorer, who was respected for her tasty dishes. When I tried this, she didn't disappoint me. Of Spanish ... Read more

Total time: 45 minutes | Serves 4 to 6
  • 2 1/2 cups water
  • 1 (14 1/2-ounce) can tomatoes with juice
  • 3 pounds chicken pieces, such as thighs, legs and breasts (if large, cut in half)
  • 1 teaspoon dried red pepper flakes
  • 2 large onions, chopped
  • 1 teaspoon salt
  • Freshly ground pepper
  • 1 cup chopped parsley
  • 1 cup rice

Step 1Place the water, tomatoes with juice, chicken, red pepper flakes, onions, salt and pepper to taste in a heavy-bottomed pot with a lid. Bring to a boil and immediately reduce the heat to a simmer. Simmer 20 minutes and turn the chicken pieces over. Add more tomato juice or water if too much liquid is evaporating and the chicken is drying out.

Step 2Add the parsley and rice. Be sure there are 2 cups of liquid in the pot; if not, add more tomato juice or water. Stir until the ingredients are well mixed. Cover and simmer until the rice is tender and the liquid is absorbed, 15 minutes more, checking once or twice to make sure all the liquid hasn't been absorbed by the rice. It should be quite moist, not soupy. (Add some boiling water if it has become dry.) Taste and add more salt and pepper, if needed. Serve hot.


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