Chicken And Rice Recipe - Cooking Index
Rice dishes seem to appear at the Basque table in an endless variety. This chicken dish will be a favorite in your household. Special thanks to the Erreguible family at Louis' Basque Corner in Reno, Nev., for this recipe.Type: Chicken, Poultry
|2 tablespoons||30ml||Olive oil|
|3 lbs||1362g / 48oz||Chicken - cut in 8 serving pcs|
|3||Garlic cloves - peeled and chopped|
|1||Yellow onion - chopped small (medium)|
|1/2||Green bell pepper - chopped small (medium)|
|2 cups||320g / 11oz||Uncle Ben's Converted Rice|
|4 cups||948ml||Chicken stock - fresh or canned|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
Heat a deep stove-top casserole and add the oil and chicken. Brown the pieces well, then remove to a platter.
Leave the oil in the pan. Add to the pan the garlic, yellow onion and green pepper. Saute until the onion is clear, then deglaze the pan with 1/4 cup water.
Return the chicken to the pot and add the remaining ingredients. Bring to a boil, cover the pot and turn down to a simmer.
Cook for 25 minutes or until the rice is just tender. This recipe serves 8 as a rice dish.
THE FRUGAL GOURMET by Jeff Smith - From the 02-26-1992 issue - The Springfield Union-News
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