Serves 4
2 heaped tsp ground cumin
1 tbsp dried oregano
2 tsp salt
2 tbsp extra virgin olive oil
4 chicken legs, split into thighs and drumsticks
160g lardons (or slices of streaky bacon)
2 red onions, diced
4 garlic cloves, finely chopped
1 green pepper, cut into 1.5cm cubes
120ml red wine vinegar
300g long-grain rice
1 tin of black beans, drained and rinsed
750ml chicken stock
1 In a bowl, mix the cumin, dried oregano and salt. Add a drop of olive oil to moisten the mix, then rub it over the chicken pieces, making sure all the surfaces of the chicken are coated. Leave for as long as you can, preferably overnight. 2 Heat a tablespoon of oil in a large, heavy-based metal casserole dish and put the chicken pieces in skin side down. Cook for 6-7 minutes on each side, until they are well bronzed.3 Lift the pieces out and put to one side. Turn the heat back up, toss the lardons, onion and garlic into the hot pan and give it a good stir. After 5 minutes, add the pepper and vinegar. Stir well for a minute before tipping in the rice. 4 Season and mix in the black beans. Nestle all the chicken pieces into the rice, cover with chicken stock and put the lid on. Bring to a simmer, then turn the heat down immediately to the lowest setting. 5 After 25 minutes it should all be ready (but always test the rice to make sure). Turn the heat off and let it stand with the lid on for a further 5 minutes. Serve straight from the pan.
Comment:
This recipe it very tasty - although can be a little greasy. I use pancetta chunks instead of lardons and finish it in the over for 25mins at about 190ºC. Make sure to brown the chicken well in the pan otherwise it can take a much longer time to cook.
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