| 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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