| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Poultry |
4 |
Servings |
INGREDIENTS
|
|
2.5 – 3 lb chicken * |
| 12 |
x |
Garlic cloves |
| 1/4 |
ts |
Black pepper, ground |
| 1/4 |
ts |
Cayenne pepper |
| 1/8 |
ts |
Sweet paprika |
| 1/4 |
c |
Olive oil (pref. Spanish) |
| 1/4 |
c |
White wine, dry |
INSTRUCTIONS
* cut into 10 pieces In a large skillet, cookd the chicken, patted dry,
with the garlic, black pepper, cayenne, and the paprika in the oil,
covered, over moderate heat for about 15 minutes on each side. Drain off
all but 2 tb of the fat from the skillet. Add the wine and cook the
chicken, covered, for 1 minute. Transfer the chicken to a serving dish, nap
it with the sauce (including the garlic cloves, and serve it with saffron
rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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