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Instructions |
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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.
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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.
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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.
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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
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Serving
Suggestions |
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Serves 8-10 people
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Originally Submitted
8/2/2015
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