| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chickens, cut up |
|
|
Salt |
| 3 |
c |
Olive oil |
| 2 |
|
Cloves garlic |
| 2 |
|
Green peppers, seeded, and cut into 1-inch strips |
| 1 |
cn |
(large 32 oz) Italian plum tomatoes |
| 2 |
cn |
(8 oz) tomato sauce |
| 1/2 |
ts |
Sugar |
|
|
Salt and pepper |
| 1 |
sm |
Can pimentos (about 8 oz) |
| 3 |
c |
Stock from giblets |
| 1/8 |
ts |
Saffron |
| 1 |
cn |
(large 1 pound) of Petit pois (small peas) |
| 3 |
c |
Uncooked rice |
|
2 |
quart pot for sauce |
INSTRUCTIONS
utensils needed:
3 quart saucepan for preparing stock 10 inch skillet or small roasting pan
12 inch casserole
Wash the chicken thoroughly, drain and salt. Prepare stock from giblets
and wings. In a large skillet heat 2 cups olive oil and brown 1 clove
garlic and the green peppers. Discard the garlic and set aside the green
peppers. Brown the chicken lightly, then drain off the olive oil and set
aside while preparing the sauce and the rice.
In a saucepan (2 quart) prepare the sauce, putting in the canned tomatoes,
tomato sauce, sugar, 1/2 cup of the olive oil which the chickens were
sauteed, salt and pepper to taste, minced garlic,(the second clove), the
sauteed green peppers, 2 tablespoons uncooked olive oil, and 2 cups water.
Let simmer over low heat until well blended, about 2 hours.
Wash rice in a bowl of cold, salted water carefully so as not to nick the
kernels. Rinse in tepid water. Bring stock to a boil, add olive oil (hot
enough to brown a small piece of bread), salt ,saffron and lastly the rice.
Let mixture come to a boil, uncovered. After 5 minutes, cover, reduce heat
and let it cook additional 25 minutes. When Kernels are tender but firm
and the liquids absorbed, remove lid, turn off heat, and allow steam to
escape. Stir rice gently from sides and bottom of pan.
Add chicken to the well-blended sauce and let simmer until almost tender,
about 1/2 hr. In a 12 inch casserole arrange a layer of the cooked rice 1
inch deep, then a layer of chicken and the sauce. Repeat layers. Cover
with a layer of rice, topped with a layer of peas. Put in oven preheated
to 375 deg F. one half hour before serving, thus allowing time for the
cooking of chicken to be completed. A few minutes before serving, garnish
with 1/2 inch strips of pimento. Serve piping hot. serves 15-16. This dish
is suitable for large dinner parties because it can be prepared well in
advance.
Posted to Recipe Archive - 13 October 96
Date: Sun, 13 Oct 96 14:34:23 EDT
submitted by: musubi@hula.net
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