50 gr (2oz) butter
3 tablespoons olive oil
1 clove garlic, cruzhed
8 chicken pieces
400 gr (14 oz) long grain rice
1,5 lt (2 1/2 pints) chicken stock
1 teaspoon turmeric
salt and pepper
50 gr (2 oz) chorizo or garlic sausage, chopped
1 red pepper, cored, seeded and diced
parsley sprigs to garnish
Melt the butter with the oil in a flameproof casserole. Add the garlic and the chicken pieces and brown on all sides. Remove the chicken pieces.
Add the rice to the casserole and stir well to mix the fat. Fry until golden, stirring, then stir in the stock, turmeric and salt and pepper to taste. Bring to the boil.
Add the chorizo or garlic sausage and red pepper and mix well. Return the chicken pieces to the casserole and bury in the wice mixture. Cover and cook in a preheated moderate oven 180ºC (350ºF) for about 1 hour or until chicken is tender and the rice has absorbed the liquid. Serve garnished with parsley.