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ROAST
CHICKEN WITH RICE A LA CAVA
Ingredients (6 servings)
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1
2-Kg (4.4-lb.) chicken, oven-ready |
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25
g (.88 oz.) butter |
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3
cloves garlic |
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3
cups rice |
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1
bottle cava |
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Beef
or chicken broth |
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Grated
cheese |
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Salt |
Preparation
Rub roasting pan and chicken with
butter. Season chicken. Place chicken and 3 cloves of garlic in pan,
place in oven and cook for one and a half hours. During this time,
baste chicken often with a mixture of broth and cava.
Rice
Rub bottom of a pot with butter. Add rice, sauté, then
add 3 cups water and 3 cups cava. Season and cook over low heat until
done. When done, sprinkle grated cheese over rice. Serve immediately.
Cut chicken in medium size pieces, and serve atop a bed of rice.
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Argentina | Brazil | Colombia | Costa Rica | Chile | El Salvador | Guatemala
