| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main course, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
4-lb chicken, only legs |
|
|
thighs breast and wings |
|
|
cut in 12 |
| 3 |
|
Tomatoes, peeledseeded and |
|
|
chopped |
| 2 |
|
Onions, finely chopped |
| 2 |
|
Garlic cloves, minced |
| 1 |
T |
Coriander seed, ground |
| 1/2 |
t |
Saffron |
| 4 |
T |
Olive oil |
| 1 |
|
Bay leaf, crushed |
| 2 |
|
Bell peppers, finely diced |
| 1 |
c |
Kalamata olives, pitted and |
|
|
dices |
| 2 |
c |
Chicken broth, preferably |
|
|
homemade |
| 2 |
T |
White raisins, soaked in |
|
|
boiling water 30 minutes |
| 1 |
lb |
Long-grain white rice |
|
|
Salt and pepper, to taste |
|
|
Tabasco sauce, to taste |
| 1/2 |
t |
Ground cumin |
INSTRUCTIONS
Remove the skin from chicken pieces. Season chicken with salt and
pepper. Cook in oil. Remove pieces as they brown. They should be
almost cooked at this point. If they are not, turn down heat and
continue cooking. Add onions to the oil left in the pan and cook until
soft. Add garlic, bayleaf and ground coriander. Stir in rice until
well coated with the oil. Add bell peppers and cook a few minutes.
Stir in tomatoes, cumin and saffron. Add raisins. Return chicken
pieces to pan. Pour 2 cups boiling chicken stock. Cover pan. Turn down
heat and simmer 10 minutes. Add olives and continue simmering 10 to 15
minutes until rice is cooked. Add some drops of Tabasco. Serve hot.
Recipe by: Miriam P. Posvolsky Posted to KitMailbox Digest by Leon &
Miriam Posvolsky <miriamp@pobox.com> on Jul 15, 1997
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