Three chicken leg quarters,300 grams short grain rice,three Leek large tomato,25gr. or one package NANDO SILVESTRE dried mushrooms, two cloves garlic,200 grams fresh button mushrooms,olive oil, salt, pimentón and saffron

 

Hydrate the NANDO SILVESTRE mushrooms according to instructions on the package. Chop the chicken leg quarters into pieces, cut the leg and thighs into two pieces which speeds the cooking time. In a frying pan sauté the chopped leeks in olive oil. Add the chopped button mushrooms and the hydrated mushrooms and cook until tender. Set aside.  In a deep pot brown the chicken parts very well in olive oil. When the pieces are well browned add the grated tomato. When the tomato begins to cook add the pimentón and the saffron.  Add about 1.5 liters of water to the pot, deglaze the bottom and simmer for about 20 minutes. After 20 minutes add the cooked mushrooms and leeks and add the rice and cook for 15-18 minutes.  The rice can be a little soupy or dry depending on your preference.