| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Peruvian | Chicken, Rice & grai | 8 | Servings |
INGREDIENTS
| 3 1/2 | lb | Skinned chicken; cut up |
| 1 | ts | Vegetable oil |
| 1 | c | Onions; chopped |
| 1 | c | Diced green bell peppers |
| 2 | ts | Garlic cloves; minced |
| 1 | Tomato; chopped | |
| 1 | Seeded; diced, fresh jalapeno pepper | |
| 1/4 | ts | Powdered saffron; (optional) |
| 3 1/2 | c | Low sodium chicken stock |
| 1 | Bay leaf | |
| 4 | Quartered fresh California plums | |
| 4 | c | Cooked brown rice |
INSTRUCTIONS
Saute chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes. Add onion, green pepper, garlic; saute 2 minutes longer. Add tomato, chili, saffron, stock and bay leaf. Bring to a boil; cover and simmer 10 minutes. Add plums and rice; heat. Serve with extra plum wedges, if desired. Recipe By : The California Tree Fruit Agreement Posted to MC-Recipe Digest V1 #257 Date: Thu, 24 Oct 1996 01:55:44 -0700 From: John and Deirdre Fisher[SMTP:fish@micron.net] NOTES : Not your ordinary chicken.
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