| How To Cook: |
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1. Cut the chicken into neat joints and the pork into small pieces.
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2. Heat the olive oil in a shallow frying pan and fry the chicken and pork until they are golden-brown; then remove them and put them in a casserole.
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3. Chop the onion and garlic and fry them in the olive oil until they are lightly browned, taking care that the fat does not become too hot.
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4. Add the rice and cook for 2 minutes, then add the sliced tomatoes and red peppers and cook for another 2 minutes.
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5. Pour this mixture over the chicken in the casserole, add the boiling stock, saffron and sherry, and cook in a moderate oven (350°F) or simmer over a gentle heat until the rice and chicken are cooked-about 1 hour.
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