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Ingredients
- 1/2 lb ground lean pork or veal, or mix
- 1/2 cup fresh bread crumbs, soaked in milk to cover and squeezed dry
- 3 T. chopped fresh parsley
- 1 egg
- zest of 1 lemon
- salt and pepper
- 1 red bell pepper, halved lengthwise and seeded
- 6 T. Extra-Virgin olive oil
- 3 cloves garlic
- 4 cups chicken stock
- 1 whole chicken breast, skin intact cut into 1 inch pieces
- salt and pepper
- 1/4 lb thick cut bacon, 1/4 inch cubes
- 2 cups spanish short grain rice, bomba, calasparra
- 1 cup drained cooked or canned chickpeas
- 7 eggs
- 1/4 cup milk
- ●To make meatballs: combine meat, bread crumbs, parsley, egg, lemon zest, salt and pepper. Mix well and form into balls, 1 inch diameter.
- ●Preheat broiler.
- ●Place bell pepper halves, cut sides down, on a baking sheet. Grill until skin blackens and blisters. Let cool, covered loosely with aluminum foil. Peel away skin.
- ●Preheat oven to 350 F.
- ●Warm oil on stove. Add whole garlic cloves and saute until tender, 2-3 mins. Turn off heat. Using a slotted spoon, trasnfer to blender. Add red pepper and 1/2 cup of chicken stock. Puree.
- ●Season chicken and pork with salt and pepper. Heat oil over high heat. Add chicken and brown on all sides 5-8 mins. Transfer to plate.
- ●Brown pork, meatballs and bacon.
- ●In saucepan on high heat, bring 3 1/2 cups of chicken stock to boil. Reduce heat until barely simmering.
- ●Add rice to oil in frying pan, stir well. Add pepper puree. Blend well.
- ●Add simmering stock, chickpeas and reserved meat. Boil. Reduce to low and cook uncovered, stirring often, approx 7 mins.
- ●Transfer pan to oven and bake uncovered until most liquid absorbed, approx. 10 mins.
- ●In bowl, whisk eggs and milk. Pour over rice.
- ●Increase oven to 500 F. Continue to bake until top is browned approx 5-8 mins.
Preparation
Step 1
●Remove and let stand 10 mins. before serving.