Arroz Caldoso (Brothy and juicy rice dish)
Difficulty: Media
Half-chicken campero with its roast, a handful of rice per person, a parsley bouquet, half-onion, 3 ripe tomatoes, a green pepper, half-purple pepper, 3 garlic teeth, a glass of white wine, some saffron strands, a yellow-colored carterilla, a quarter-liter of extra virgin olive oil, a pinch of ground pepper and salt.
Preparation
In a deep frying pan we heat the oil, and when it is at its point we fry in it the onion made slices, the garlic and the roast. When they are golden, we take them out of the frying pan and put them in the mortar next to the parsley that we will have minced very fine, the saffron strands, the ground pepper, grating all very well, adding to the mortar to dissolve the white wine glass.
In the meantime we will have cleaned the chicken, split it into small pieces, and seasoned it. We put the pieces of meat in the pan with the same oil from the previous saffrito, and we move until the meat is golden, then we add the ripe grated tomatoes, the broken green pepper, and the brown pepper made strips. When the tomato is fried, we add the contents of the mortar to the stew, and a little water if necessary, and let it boil for 15 minutes, as the campero chicken meat is always something harder than the farm.
Finally we will add water according to the diners, and when it is hot we will throw in the rice and the yellow coloring carterilla, and we move. We let it cook until the rice is at its point, and if we want it warmer we will add hot water.
