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Aloha All, Here is another of Bruddah' Jim's recipes garnered from all over the world. I sincerely hope that you enjoy them. If you have any friends that would like to get on this list, they may e-mail me musubi@hula.net. Subject line of message should read SUBSCRIBE Bruddah' Jim's Recipes. Today, Bruddah' Jim wen' teach you fo' cook. . . CHICKEN WITH RICE 3 lb. chickens, cut up salt 3 cups olive oil 2 cloves garlic 2 green peppers, seeded, and cut into 1-inch strips 1 large (32 oz) can Italian plum tomatoes 2 8 oz cans tomato sauce 1/2 teaspoon sugar salt and pepper 1 small can pimentos(about 8 oz) 3 cups stock from giblets 1/8 teaspoon of saffron 1 large (1 pound) can of Petit pois (small peas) 3 cups uncooked rice utensils needed: 3 quart saucepan for preparing stock 10 inch skillet or small roasting pan 2 quart pot for sauce 12 inch casserole Wash the chicken thoroughly, drain and salt. Prepare stock from giblets and wings. In a large skillet heat 2 cups olive oil and brown 1 clove garlic and the green peppers. Discard the garlic and set aside the green peppers. Brown the chicken lightly, then drain off the olive oil and set aside while preparing the sauce and the rice. In a saucepan (2 quart) prepare the sauce, putting in the canned tomatoes, tomato sauce, sugar, 1/2 cup of the olive oil which the chickens were sauteed, salt and pepper to taste, minced garlic,(the second clove), the sauteed green peppers, 2 tablespoons uncooked olive oil, and 2 cups water. Let simmer over low heat until well blended, about 2 hours. Wash rice in a bowl of cold, salted water carefully so as not to nick the kernels. Rinse in tepid water. Bring stock to a boil, add olive oil (hot enough to brown a small piece of bread), salt ,saffron and lastly the rice. Let mixture come to a boil, uncovered. After 5 minutes, cover, reduce heat and let it cook additional 25 minutes. When Kernels are tender but firm and the liquids absorbed, remove lid, turn off heat, and allow steam to escape. Stir rice gently from sides and bottom of pan. Add chicken to the well-blended sauce and let simmer until almost tender, about 1/2 hr. In a 12 inch casserole arrange a layer of the cooked rice 1 inch deep, then a layer of chicken and the sauce. Repeat layers. Cover with a layer of rice, topped with a layer of peas. Put in oven preheated to 375 deg F. one half hour before serving, thus allowing time for the cooking of chicken to be completed. A few minutes before serving, garnish with 1/2 inch strips of pimento. Serve piping hot. serves 15-16. This dish is suitable for large dinner parties because it can be prepared well in advance. -- -- =============================================================== Bruddah' J. "Kimo" Clement Royal Lord Chef of the Pineapples Cult of the Tracker Zen Master of the Culinary Arts ===============================================================

Chicken with Rice


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(posted May 20, 1995)

Aloha All,

Here is another of Bruddah' Jim's recipes garnered from all over
the world. I sincerely hope that you enjoy them. If you have any
friends that would like to get on this list, they may e-mail me
musubi@hula.net. Subject
line of message should read SUBSCRIBE Bruddah'
Jim's Recipes.

Today, Bruddah' Jim wen' teach you fo' cook. . .

CHICKEN WITH RICE

3 lb. chickens, cut up
salt
3 cups
olive oil
2 cloves
garlic
2
green peppers, seeded, and cut into 1-inch strips
1 large (32 oz) can Italian
plum tomatoes
2 8 oz cans
tomato sauce
1/2 teaspoon
sugar
salt and pepper
1 small can pimentos(about 8 oz)
3 cups
stock from giblets
1/8 teaspoon of
saffron
1 large (1 pound) can of
Petit pois (small peas)
3 cups uncooked
rice

utensils needed:

3 quart
saucepan for preparing stock
10 inch
skillet or small roasting pan
2 quart
pot for sauce
12 inch
casserole

Wash the
chicken thoroughly, drain and salt. Prepare stock from
giblets and wings. In a large skillet heat 2 cups
olive oil and brown 1
clove garlic and the green peppers. Discard the garlic and set aside
the
green peppers. Brown the chicken lightly, then drain off the olive
oil and set aside while preparing the
sauce and the rice.

In a
saucepan (2 quart) prepare the sauce, putting in the canned
tomatoes,
tomato sauce, sugar, 1/2 cup of the olive oil which the
chickens were sauteed,
salt and pepper to taste, minced garlic,(the
second
clove), the sauteed green peppers, 2 tablespoons uncooked olive
oil, and 2 cups water. Let
simmer over low heat until well blended,
about 2 hours.

Wash
rice in a bowl of cold, salted water carefully so as not to nick
the kernels. Rinse in tepid water. Bring
stock to a boil, add olive
oil (
hot enough to brown a small piece of bread), salt ,saffron and
lastly the
rice. Let mixture come to a boil, uncovered. After 5
minutes, cover,
reduce heat and let it cook additional 25 minutes. When
Kernels are tender but
firm and the liquids absorbed, remove lid, turn
off heat, and allow steam to escape. Stir rice gently from sides and
bottom of
pan.

Add
chicken to the well-blended sauce and let simmer until almost
tender, about 1/2 hr. In a 12 inch
casserole arrange a layer of the
cooked rice 1 inch deep, then a layer of chicken and the sauce. Repeat
layers. Cover with a layer of
rice, topped with a layer of peas. Put in
oven preheated to 375 deg F. one half hour before serving, thus allowing
time for the cooking of
chicken to be completed. A few minutes before
serving,
garnish with 1/2 inch strips of pimento. Serve piping hot.
serves 15-16. This dish is suitable for large dinner parties because it
can be prepared well in advance.
--
--
===============================================================
Bruddah'
J. "Kimo" Clement Royal Lord Chef of the Pineapples
Cult of the Tracker Zen Master of the Culinary Arts
===============================================================



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