John Dipalo's Recipe

My Chicken and Rice

Category: Recipes

* Exported from Mastercook *

My Chicken and Rice

Recipe By : John Dipalo
Serving Size : 8 Preparation Time :1:00
Categories : Exportar

Amount Measure Ingredient Preparation Method
-------- ------------ ---------------------
2 pounds or 1/2 chicken cut into pieces (1 leg, 1/2 breast, 1 wing,
etc.) skinless
1 chicken breast, skinless, boned, cut in 1/2, all fat removed
3 cups white rice, long grain or 2 cups yellow rice and 1 of white rice
6 cups water
2 tablespoons cooking oil, preferably olive oil
1 onion cut into rings and halved
1/2 red bell pepper cut in Julienne strips
3 garlic clove, minced or mashed
3 strings of saffron* and/or plenty of allspice if you use white rice
1/4 cup dry sherry or white dry wine
1/3 medium carrot, chopped
3/4 tablespoon cilantro, chopped
1 8 oz. can sweet peas, with liquid
1 tablespoon catsup or 1 tomato,
whole, chopped
1/4 to 1/2 teaspoon powdered cumiin
several dashes Worchestershire sauce,
to taste
salt and pepper to taste

I call this dish mine because it's a favorite, and as such, after many
years I have finally perfected it, of course, to my specific taste. I'm
sure it can still be improved to your fine and very particular liking.

Instructions:

1. Cook the chicken and the breast halves in the water.

2. In the pot where you will prepare the rice, saute the onion,
carrot, garlic, 1/2 of the red bell pepper slices, and cilantro til the
onion softens. (I always advise to use a shallow and wide pot, almost a
platter. These are widley used for preparing the famous Spanish paella,
but please don't despair, any 4-qt. low and wide pot can be used.)

3. Meanwhile, remove the cooked chicken pieces and set the water
aside. Cut the breast halves into 1-inch squares, and saute on medium
the chicken in the other pan with the oil and vegetables. Add the rest
of the chicken pieces. Sprinkle the chicken with the cumin powder and
dash with the Worchestershire sauce, to taste. Add the sherry or wine.
After the wine releases its alcohol (about 2 min.), add the ketchup or
the tomatoes, diced.

4. Add the rice, the saffron* and/or allspice to the chicken and mix
eveything well. To this mixture add the saved water, used to cook the
chicken, and mix again. Add the rest of the red bell pepper slices and
1/2 of the sweet peas with its liquid. Season to taste with salt and
pepper.

5. Raise the burner to high and boil, then cover and simmer for about
12-15 minutes, or until the rice is almost dry (some water must remain
along the pot's walls). In any case, don't let it dry! (This is the
reason for using a very shallow pan.)

NOTES:
Instead of carrots, substitute with an 8-ounce can of mixed vegetable
or the quantity of your choice.

Thin slice sausage or chorizo may also be added with the chicken, as
well as 1 or 2 ounces of spaghetti or vermicelli broken up into 1-1/2
to 2-inch long pieces, added with the rice.

*Most foodstores & supermarkets carry seasoning for paella rice which
is an excellent alternative to the saffron since they usually include
useful rice coloring and seasonning.

Serves 8

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