One of the most beloved of chicken dishes in Spain. Use a short-grained Valencia-style rice, the same as used for Paella; or, use Italian Arborio rice as a good substitute. Pair this traditional Spanish dish with a Spanish Wine of course; Naiades for White, Rioja if you prefer Red.

• One 4-pound chicken, cut into 8 pieces
• 6 tablespoons extra virgin olive oil
• 1 yellow onion, finely chopped
• 6 garlic cloves, minced
• Salt and freshly ground pepper
• 6 tablespoons freshly chopped parsley
• 1/2 cup roasted piquillo peppers, cut into thin strips
• 1 teaspoon smoked paprika
• 1 pinch of saffron
• 3 1/2 cups of chicken broth
• 1/2 cup dry white wine
• 2 cups Valencia or Arborio rice

Season the chicken with salt and pepper. In a large, deep pan heat the oil and sauté the chicken until golden on all sides. Remove the chicken to a plate and set aside. Add the onion, garlic and parsley to the pot and sauté until the onion is tender, about 5 minutes. Add the piquillo peppers, smoked paprika, saffron, broth, and wine and bring the mixture to a boil. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains.

Bury the chicken in the rice, then cover the pot and cook over low heat for 20 minutes. Turn the rice and the chicken over with a fork from bottom to top then replace the cover and simmer for another 10 minutes. Transfer the rice and chicken to a serving platter and garnish with chopped parsley.

Serves 6