Preparation Time: 20 mins  |  Cooking Time: 50 mins  |  To: 4-6 people

INGREDIENTS:

  • 1 free range chicken
  • 1 l white wine
  • Salt q.s.
  • 1 bay leaf
  • 7 cloves of garlic
  • 1 drizzle of olive oil
  • 1 onion
  • 1 beef sausage
  • 800 g carolino rice
  • 3 l water

PREPARATION:

Wash and cut the chicken into uniform pieces. In a bowl, season the chicken with white wine and sliced garlic cloves and leave to marinate for 12 hours.

In a pan, with olive oil, brown the onion and chopped garlic cloves. Pour in water, season with salt and bay leaf and bring to a boil.

Add the drained chicken pieces and the chorizo cut into slices.

Cover and let the meat stew until tender.

Remove the chicken pieces to a platter and reserve the syrup.

Add the rice, cover and let it cook, stirring occasionally.

Place the rice on a platter, top with the chicken and serve with a lettuce and tomato salad.