| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Niger |
Toohot01 |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Chicken; cut into 6 or 8 |
| 1 |
|
Serving – size pieces |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Lard or bacon fat |
| 4 |
oz |
Salt pork or bacon; finely diced |
| 1 |
tb |
Clarified butter |
| 4 |
oz |
Fine (fideo or capellini) noodles; broken 1" lengths |
| 1 |
lg |
White onion; finely chopped |
| 1 |
lg |
Garlic clove; minced |
| 1 |
tb |
Paprika |
| 3 |
|
Plum tomatoes; coarsely chopped |
| 1 1/2 |
c |
Short-grain rice |
| 1 |
c |
Fresh or frozen baby peas |
| 3 |
c |
Boiling water |
| 1/8 |
ts |
Ground saffron; crushed |
|
|
(or a tiny pinch saffron threads; crushed) |
| 2 |
tb |
Finely-chopped parsley |
INSTRUCTIONS
Rinse and pat the chicken pieces completely dry with paper towels.
Season generously with salt and pepper. In a heavy ovenproof
casserole, heat the lard or bacon fat over medium heat. Add the salt
pork and, stirring frequently, cook until it is crisp and golden and
has rendered all its fat. With a slotted spoon, transfer the pork to
paper towels to drain and add the chicken pieces to the casserole.
Using heavy kitchen tongs, brown the chicken pieces quickly and
evenly, turning to brown all sides. Transfer the chicken to a platter
and set aside. Pour off and discard all but a thin film of fat from
the casserole and add the butter. Increase the heat to medium and
when the pan is hot, add the noodles. Cook them, stirring almost
constantly, until they are browned, 6 to 8 minutes. Immediately
reduce the heat to low and add the onion. Cook for 4 to 5 minutes
more, stirring occasionally, until the onions are softened. Add the
garlic, paprika, and tomatoes and cook uncovered, stirring
frequently, for about 5 minutes, or until most of the liquid has
evaporated and the mixture is thickened. Return the chicken pieces
and salt pork to the casserole. Add the rice, peas, boiling water,
saffron, and 1 teaspoon salt. Stir together gently but thoroughly and
bring to a boil over high heat. Reduce the heat to low, cover, and
simmer very gently for 20 to 25 minutes, or until the chicken is
tender and done all the way through with no trace of pink remaining.
The rice will have absorbed all the liquid. Stir in the parsley,
cover again and let stand for 5 minutes before serving. This recipe
yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6213 broadcast
03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-15-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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