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Chicken Yeania & Chicken & Rice Recipe

   
 

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     Chicken Yeania & Chicken & Rice

Category   Entrees - Maindishes
Sub Category   None

Ingredients
Dark or White chicken cut up or left in whole pieces
5-6 large Spanish Onions
(2) sticks butter
Uncle Ben's converted rice.
Paprika 2 or 3 Tblspoons
Salt & Pepper
1 ft can Tomato sauce
Fresh parsley (optional)
(2-3) cut up sweet yellow peppers sautee w/onions
 
Chicken Broth (2) 32 oz - to 6 cups of rice

Instructions
Boil whole chicken (for larger crowd add (2) chicken breasts). When it starts boiling, skim the top off and discard. Let chicken boil, keep covered and add a little salt. Strain broth & Remove bone from chicken when chicken is fully cooked.
5-6 Large Spanish Onions - cut up into big chunks. Sautee in (2) sticks of butter. Add (4) cut up hunky peppers so to cook with the onions. After onions & peppers are cooked, stir in salt & pepper, mix a little and 2 Tbsp Paprika & cook for a short time.
Add 1 fat can of Tomato Sauce. Stir & cook WELL before adding hot broth from chicken. Put as much broth as you think you'll need for the size pan you use for baking. Be sure to taste for salt. Fresh parsley is optional - but good! Pour onion mixture over pieces of chicken that you arranged in the pan. Bake at 425 degrees until it looks good (About 1- 2 hours) I use white meat for the yanea ( use dark meat for the pan of rice) You can mix them if you want.
CHICKEN & RICE Pour 2 cups of dry rice into your pan (toss away any black pieces of rice). Saut 1 half of a large onion in a little butter. (If you want you can just add the chopped up onion raw) Pour hot broth over rice in pan stirring cafefully so the rice doesn't stick together....also stir in the onions. (Taste for salt). NOTE- if rice is done & looks dry - spoon some hot broth over it. NOTE- Remember chicken broth is richer when you use dark meat with the white, also the bone/skin/fat makes it taste better
Serving Suggestions
Serves 8-10 people


Originally Submitted
8/2/2015





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