| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Hot Italian sausage, cut |
|
|
into 2 inch lengths |
|
|
Water with 3 chicken |
|
|
bouillon |
|
|
A large strip of orange peel |
| 2 |
|
Chopped red and green |
|
|
peppers |
| 2 |
|
2 lb. Italian tomatoes |
| 2 |
t |
Paprika |
| 1 |
t |
Oregano |
| 1 1/2 |
c |
Uncooked rice |
| 4 |
T |
Oil |
| 1 |
|
Clove garlic, minced |
| 6 |
|
Pieces chicken parts |
|
|
roasted up to 8 |
|
|
minutes. Serve. |
INSTRUCTIONS
Notes: By Mary Jane Blocker, Lehighton. The Times News, PA Choose a
heavy fry pan. Place sausage in pan, cover with water to which you add
bouillon cubes. Add orange peel; bring to boil. Turn heat to medium,
simmer 5 minutes. Pierce meat with a fork for juice to escape, simmer
5 more minutes. Pierce with fork again. Pierce again after 5 more
minutes of cooking. Remove meat from pan, reserve the stock. If not
enough to make 2 cups, add water. Heat oil in same pan. Add peppers,
cut into long strips. Cook over medium heat 10 minutes. Next add
garlic. Cook 1 minute. Next add tomatoes, paprika, oregano, salt and
pepper. Cook 7-8 minutes. Remove from heat. Cook rice in salt water
till done. Place rice in large casserole dish which has been buttered.
Pour stock over rice. Place roasted chicken parts on top. Spread
tomato mix around and between chicken. Place cooled sausage around
chicken. Bake 350 for Posted to recipelu-digest by ncanty@juno.com
(Nadia I Canty) on Mar 6, 1998
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