| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Frugal01 |
4 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Frying chicken |
| 2 |
ts |
Dried oregano |
| 1/4 |
ts |
Freshly-ground black pepper |
| 2 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Olive oil |
| 3 |
|
Garlic cloves; peeled and crushed |
| 1 |
oz |
Salt pork; coarsely chopped |
| 2 |
oz |
Ham; coarsely chopped |
|
|
(real ham; not the boiled deli stuff) |
| 1 |
md |
Yellow onion; peeled and chopped |
| 1 |
md |
Green bell pepper; cored, seeded, |
|
|
And chopped |
| 1 |
md |
Tomato; chopped |
| 1/2 |
lb |
Spanish or Mexican chorizo sausage; cut into 1/2" pieces |
| 1/4 |
c |
Pimiento stuffed olives -; (small ones) |
| 1 |
tb |
Capers |
| 1 |
tb |
Annatto Oil; see * Note |
| 2 |
c |
Uncle Ben's converted rice |
| 3 |
c |
Water |
| 1/2 |
c |
Frozen peas |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the "Annatto Oil" recipe which is included in this
collection.
Cut the fryer chicken into 8 serving pieces, the breast cut in half.
Put the cut-up chicken in a large bowl. Add the oregano, pepper,
paprika, salt and 2 tablespoons of the oil. Toss to coat the chicken
evenly. Heat a large non-stick frying pan and brown the chicken over
medium-high heat. Heat a large stove-top casserole. Add the remaining
2 tablespoons of oil and saute the garlic, salt pork and ham a few
minutes. Add the onion and pepper and saute for 5 minutes over medium
heat. Add the tomato, cover and simmer for 10 minutes until the
tomato collapses. Add the browned chicken and chorizo and simmer over
low heat for another 10 minutes. Add the stuffed olives, capers,
Annatto Oil, rice and water, then cover and simmer for 15 minutes.
Add the frozen peas, cover and simmer for 5 minutes more. Add salt
and pepper to taste. Serve right away. This dish should be a little
soupy and the rice tender. This recipe serves 4 as a main course.
Comments: This is not quite a stew, and more moist than a paella. It
is thicker than a soup and unusually delicious.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-06-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When I grow up, I want to be like Jesus.”