Preparation

With a branch of gorse, tea is made as usual, but it is left to infuse for about four hours. Then the tea is passed through a strainer. In addition, the oil with the onions and the chopped garlic. As soon as they become slightly blond, carqueja tea with a few sprigs is added, the sliced ​​chorizo, the chicken cut into pieces, the laurel and the parsley.
Season with salt and pepper. Cook over a low heat with the pan covered. Measure the water (three times the volume of the rice) and when it begins to boil, add the washed and dry rice. Let it cook and serve.

Ingredients

  • 1 Branch of gorse
  • 1 chorizo
  • Half chicken
  • 2 onions
  • 1 clove of garlic
  • 0.5dl of olive oil
  • 350g of rice
  • 1 bay leaf
  • 1 bunch of parsley
  • Water
  • salt and black pepper