| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Chicken; about 3 lbs., cut into 6-8 serving pieces |
|
|
Salt |
|
|
Fresh ground black pepper |
| 1 |
c |
Cooking oil |
| 1 |
|
Clove garlic; peeled |
| 1/2 |
lb |
Pork shoulder; cut into bite-size pieces |
| 1/4 |
lb |
Smoked ham; cut in small chunks |
| 1 |
c |
Finely chopped onion |
| 1 |
md |
Green bell pepper; sliced into thin strips |
| 1 |
tb |
Finely chopped garlic |
| 2 |
c |
Long grain rice |
| 1 |
cn |
(6-oz) tomato paste |
| 1 |
ts |
Saffron threads; crushed, soaked in |
| 1/2 |
c |
Water |
| 1 |
cn |
Red pimento; cut in strips |
| 1/2 |
c |
Dry white wine |
| 4 |
c |
Boiling water |
| 1 |
c |
Fresh or frozen green peas |
| 1/2 |
c |
Each green & black pitted olives (up to) |
| 8 |
md |
Shrimp; shelled & deveined; cut in half |
| 1 |
tb |
Finely chopped parsley |
INSTRUCTIONS
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a large,
flame-proof casserole dish or a large pot suitable for table service, heat
the oil and garlic clove over moderate heat until the garlic begins to turn
brown. Remove the garlic and discard. Add to the hot oil the chicken, pork,
and ham. Cook until browned evenly, about 10 minutes. Remove the chicken
and set aside. To the pork and ham, add the chopped onion, bell pepper, and
garlic. Saute until the onion is translucent and the pepper soft, about 5
minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato
paste. Add the saffron water, the white wine, and the boiling water. Add
salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.
Return the chicken to the pot. Bring to a boil, then reduce heat to low.
Stir in the peas, pimento, olives, shrimp, and parsley. Bring to a boil
again. Immediately reduce the heat, cover, and simmer 20 to 30 minutes or
until the chicken is tender and the rice has absorbed all the liquid. Serve
directly from the casserole or pot. Note: For perfect rice, use 2-1/2 cups
of liquid for each cup of rice. For a richer taste, use chicken stock or
fortify water with chicken base or bouillon cubes.
CASA GRANDE
E. 200TH SOUTH, SALT LAKE CITY
WINE: TORRES SANGRIA DE TORRO
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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