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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.