Chicken And Rice Recipe - Cooking Index
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) | |
| 1/4 cup | 59ml | Water |
| 2 cups | 320g / 11oz | Uncle Ben's Converted Rice |
| 4 cups | 948ml | Chicken stock - fresh or canned |
| 1 | Bay leaf | |
| 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.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 02-26-1992 issue - The Springfield Union-News
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.