| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | May 1995 | 1 | servings |
INGREDIENTS
| 1 | Chicken; cut into 6 pieces | |
| ; (3 3/4- to 4-pound) | ||
| 3 | tb | Olive oil |
| 1 | lg | Onion; chopped |
| 1 | lb | Large carrots; coarsely grated |
| 2 | c | Long-grain white rice |
| 12 | oz | Pitted prunes |
| Paprika | ||
| 6 | c | Boiling chicken stock or canned low-salt |
| ; broth |
INSTRUCTIONS
Preheat oven to 350F. Season chicken with salt and pepper. Heat olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken to pot and saute until brown, about 8 minutes per batch. Transfer chicken to bowl. Add onion to pot and saute until golden, about 5 minutes. Remove pot from heat. Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Repeat layering with 1/3 each of carrots, rice and prunes. Top with remaining chicken; season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over. Pour stock over. Cover pot and place in oven. Bake until chicken and rice are cooked through, about 1 hour. Serves 6. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 5138 Calories (kcal); 277g Total Fat; (49% calories from fat); 290g Protein; 348g Carbohydrate; 1358mg Cholesterol; 1204mg Sodium Food Exchanges: 19 Grain(Starch); 36 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 32 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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