Summary

Ingredients

• 1 chicken (preferably corn-fed chicken)
• 3 cloves garlic
• 60 ml olive oil
• salt
• 2 teaspoons paprika powder, noble sweet
• 600 g potato (s)
• 50 ml water
• 2 cup rice
• 1 onion (s)
• 2 tablespoons oil
• 1 liter vegetable stock

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Instructions

1. Preheat the oven to 200 degrees.
2. Cut the chicken and season with salt. Finely chop the garlic. Mix with olive oil and paprika and rub the chicken well with it.
3. Wash and peel the potatoes, cut into cubes and season with salt. Spread the water and potatoes on a baking sheet and pour 2 teaspoons of the olive oil mixture over it. Slide the baking sheet into the oven (lower rail). Place the chicken on the wire rack above the potatoes (middle rack) so that the fat can drip onto the potatoes. That gives a wonderful taste!
4. Cook in the oven for about 50 - 60 minutes.
5. For the rice, peel an onion and cut it into fine cubes. Heat the oil in a saucepan and sauté the onion in it. Top up with vegetable stock and bring to a boil. Add the rice and cook with the lid slightly open until the liquid is absorbed.
6. A tomato-cucumber salad with vinegar-oil dressing and white wine goes well with it.