| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Basque | Frugal01 | 8 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 3 | lb | Chicken; cut in 8 serving pcs |
| 3 | Garlic cloves; peeled and chopped | |
| 1 | md | Yellow onion; chopped small |
| 1/2 | md | Green bell pepper; chopped small |
| 1/4 | c | Water |
| 2 | c | Uncle Ben's Converted Rice |
| 4 | c | Chicken stock; fresh or canned |
| 1 | Bay leaf | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
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. Comments: 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. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-26-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-05-1995 Recipe by: Louis and Lorraine Erreguible Converted by MM_Buster v2.0l.
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