Molded Rice With Chicken - (arroz Con Pollitos Mercedes)

Recipe Ingredients

20 cups	4740ml	Pitted olives (small)
2		Young - very tender chickens
4 tablespoons	60ml	Olive oil
4 tablespoons	60ml	Butter
1/2 cup	118ml	Dry white wine
		Salt and white pepper
1 tablespoon	15ml	Tomato puree
3 3/4 cups	234g / 8.3oz	Canned chicken soup
		(or stock made with chicken bouillon)
1		Onion - chopped (medium)
1/4 lb	113g / 4oz	Cured ham - cut in strips
1 1/2 cups	240g / 8.5oz	Rice
2 oz	56g	Grated Swiss or Dutch cheese

Recipe Instructions

Simmer olives in water to cover for 5 minutes; drain and set aside. Cut each chicken in four pieces, dry them well, sprinkle them with salt, and fry over a hot fire in 2 tablespoons olive oil and 2 tablespoons butter. When chicken is browned, add white wine and a pinch of pepper.

When the wine has reduced to half, add the tomato puree (first mixing it with a little of the juice). Mix in the olives, add salt to taste, cover the casserole, and cook very slowly until the chicken is tender. Add a little water during cooking if necessary to thin sauce.

Preheat oven to 400F and bring the chicken stock to boil on the side. In a flat casserole, heat 2 tablespoons olive oil with 2 tablespoons butter. Fry the chopped onion with the ham cut in strips. When the onion turns golden, add the rice. Brown the rice. Pour boiling chicken stock over rice, quickly mix in cheese, check seasoning, and put dish in 400F oven for about 15 minutes or until rice is done.

Take a crown mold, butter it, pack mold with the rice, let it rest a few minutes, then unmold it in a large, round dish. Arrange the chicken in the center with the olives and ham on top. Pour chicken sauce over both rice and chicken and serve.

Source:
Barbara Norman

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