| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
|
(3-4 lb) hen |
| 1/2 |
c |
Cooking oil |
| 2 |
c |
Onion; chopped |
| 1 |
|
Rib celery; chopped |
| 1/2 |
c |
Bell pepper; chopped (up to) |
| 2 |
|
Cloves garlic; chopped (up to) |
| 3 |
c |
Raw rice |
| 3 |
tb |
Green onions; chopped |
| 2 |
tb |
Parsley; chopped |
|
|
Salt & black pepper to taste (up to) |
| 7 |
c |
Water |
INSTRUCTIONS
Cut chicken into serving size pieces. Brown well in fat. Add onions,
celery, bell pepper and garlic. Cook until tender. Add rice, water, green
onions and parsley. Season to taste.
Cook in covered pot or Dutch oven on very low heat about 1 hour, or until
well done.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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