Chicken Valencia
Source of Recipe
The Houston Jr. League Cookbook
List of Ingredients
2 broiling chickens, quartered or -- cut up for frying
cooking oil
1 large garlic clove -- crushed
2 large onions -- diced
1/2 cup green bell pepper -- diced
1 cup uncooked rice
4 fresh tomatoes, peeled and -- diced
1/2 teaspoon saffron to color
3 dried red peppers crushed OR
Tabasco to taste
salt & freshly ground black pepper
1 package frozen peas -- thawed
1 package frozen green beans -- thawed
2 2 oz jars pimientos -- chopped
1/2 cup salad olives
1 can tomato juice -- 13 1/2 oz. Recipe
Brown chicken in small amount of hot oil; remove and drain. To same skillet, add garlic, onions, green pepper and rice; brown in oil and transfer to a large casserole. Add tomatoes, saffron, red peppers, S & P; stir well. Mix in the peas, green beans, pimientos, olvies and chicken pieces. Bake, covered in 250 oven for about 3 hours. Stir once or twice. Add tomato juice, in small amounts when liquid is needed during baking. Can be frozen and reheated successfully.
Serves 6.
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