My Mother's Chicken and Rice

Ingredients you'll need for this recipe

• 1Kg whole chicken wings
• 3 green bell peppers
• 2 garlic cloves
• 5 ripe red tomatoes
• Round short-grain rice (paella rice)
• Salt
• 2 tablespoons olive oil
• 1.5 liters homemade chicken stock

Method

1. 1Heat the 2 tablespoons of olive oil in a wide paella pan.
2. 2Add the chicken wings and brown them really well all over.
3. 3Once the wings are nicely golden, transfer them to a plate and set aside.
4. 4In the same pan, gently sauté the green peppers. When they are nearly tender, add the thinly sliced garlic cloves.
5. 5As soon as the garlic begins to turn golden, transfer the peppers and garlic to the plate with the chicken.
6. 6Grate the fresh tomatoes, pour them into the paella pan, add a pinch of salt, and let them cook down gently.
7. 7Once the tomato sauce has thickened and reduced nicely, return all the reserved chicken, peppers, and garlic to the pan.
8. 8Give everything a good stir and pour in the homemade chicken stock. (VERY IMPORTANT! Here we're cooking for 4 people, so we use two measures of stock per person. For example: for 4 people, use 8 cups of chicken stock to 4 cups of rice).
9. 9Bring the stock to a boil along with the sofrito and chicken, and as soon as it starts boiling, turn off the heat.
10. 10Let it sit and rest (if possible, leave it prepared like this overnight so the stock absorbs all the flavors and the rice ends up even richer).
11. 11About 20 minutes before you want to sit down and eat, it's time to finish the dish.
12. 12Bring the paella pan and its contents back to a boil, then sprinkle in the rice, distributing it evenly all over the pan. Remember, it's one measure of rice per person, so add 4 measures of rice.
13. 13Cook over medium heat for 15 minutes.
14. 14When the time is up, turn off the heat and let it rest undisturbed for 5 minutes so the rice finishes settling to perfection.
15. 15And that's it! Our wonderful mother's chicken and rice (chicken paella) is ready to serve.