1 teaspoon paprika
½ teaspoon pepper
2 sprigs parsley, minced
1 bay leaf
½ teaspoon saffron
2-4 canned pimientos, chopped
oregano, basil, thyme (optional)
Put chicken in a large pot with boiling water and ½ teaspoon of the salt. Cover and simmer for 20-30 minutes (40-50 if it’s a fowl). Meanwhile, mix onions, garlic, and rice. Heat olive oil in a large heavy skillet, add rice mixture, and stir until oil is well mixed in. Cover and fry VERY gently for 10 minutes. Stir frequently and take great care mixture does not brown. Add remaining salt, paprika, pepper, parsley, bay leaf, and saffron to chicken pot. Add such optional seasonings as you like, correct salt if need be, then spread rice mixture over the top of chicken. Cover and simmer gently until rice is soft and chicken is tender when pierced with a fork—from 40 to 60 minutes. Add the pimientos just before serving. Serves 4.
CALABACITAS
This is one of the most popular vegetable dishes in New Mexico and deserves to be better known in the rest of the country. It’s delicious!