| 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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