Spanish Paella

Jessie Hamilton, FHS

  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • Dash of pepper
  • 1 (2 1/2 to 3 lb) ready to cook chicken
  • 1/4 tsp ground oregano
  • 2/3 cup long grain rice

Combine flour, 1 teaspoon salt and pepper in plastic or paper bag. Add a few chicken pieces at a time; shake to coat. In heavy skillet, brown chicken in hot oil, about 20 minutes. Transfer to large kettle. Add next 10 ingredients; simmer covered for 15 to 20 minutes.

Serves 6 to 8.





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