1. Divide the chicken into joints and soak in the seasoned olive oil. Make some stock from the chicken carcass. 2. Prepare the red pepper, removing seeds and white pith, and then cut into thin strips. Dice the bacon and the chicken liver and slice the onion thinly. 3. Pour 1 Tblsp. olive oil into a frying pan and add the diced bacon, red pepper, onion and garlic; cover and cook gently for 15 minutes. 4. Drain and keep warm, returning the oil to the pan and adding 1 Tblsp. more oil. Fry the rice until it starts to brown, stirring gently with a wooden spoon. 5. Skim the chicken stock and add a little at a time to the rice so that the grains absorb the stock before more is added. 6. Add the chicken liver after the rice has been cooking for about 10 minutes; when the rice is fully cooked stir in the other ingredients and keep warm. 7. Add further 1 Tblsp. oil to the pan and cook the chicken pieces gently for about 20 minutes or until just golden and tender- allow longer for the legs and thighs. 8. Turn the rice mixture on to a large dish and arrange the chicken pieces on it. Sprinkle with chopped chervil and diced pineapple and serve with green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
