Crusted Rice Alicante Style

Recipe Ingredients

		(arroz con costrado de huevos estilo --
		Alicante)
1		Chicken (small)
1/2 lb	227g / 8oz	Cured ham
2 lbs	908g / 32oz	Chorizo - (or pepperoni) (small) sausages
1 cup	237ml	Dried chick-peas - soaked overnight
8 cups	1896ml	Cold water
2 tablespoons	30ml	Olive oil
1/2 tablespoon	7.5ml	Onion - minced (small)
1		Pork sausage
1		Blood sausage - optional
2 cups	320g / 11oz	Rice
		Salt and pepper - to taste
3		Eggs

Recipe Instructions

Put chicken, cleaned and quartered, in a deep pot with the ham, chorizo, and chick-peas. Add 8 cups cold water and bring to a boil over a moderate flame. Reduce and simmer steadily, uncovered, until chick-peas are tender (1 1/2 to 3 hours). Season to taste when cooked.

When chick-peas are tender, start preparing rice. Heat 2 tablespoons olive oil in a flat pan or casserole with low sides. Fry the whole pork sausage with the minced onion. When the latter is browned, fry the whole blood sausage lightly. Remove sausages and slice them. Slice chorizo, ham, and chicken. Brown rice in pan for 2 to 3 minutes. Add sliced sausages, ham, chicken, and chick-peas.

Measure out 5 cups of liquid from the pot in which the chick-peas cooked and add it, boiling hot, to the rice. Stir to mix and let boil fast for a few minutes over a high flame. When you see that the rice is beginning to absorb the liquid, moderate the fire and continue cooking 10 to 15 minutes longer. When the rice has absorbed all the liquid, test it.

If not yet done, add a small quantity of boiling liquid from the chick-pea stock and continue cooking. When the rice is done, quickly beat three eggs until foamy and pour them over the rice. Put the dish in hot oven for a few minutes until eggs puff and brown . Remove and let rest for 3 to 4 minutes before serving.

Source:
Barbara Norman

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