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Chicken And Rice

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
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
3 lbs 1362g / 48ozChicken - 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)
1/4 cup 59mlWater
2 cups 320g / 11ozUncle Ben's Converted Rice
4 cups 948mlChicken stock - fresh or canned
1   Bay leaf
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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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