| 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
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