Chicken with 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 sautéed, salt and pepper to taste, minced garlic, (the second clove), the sautéed 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 375ºF.  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.

Posted to Recipe Archive - 13 October 96 Date: Sun, 13 Oct 96 14:34:23 EDT submitted by: musubi@hula.net