peruvian chicken with plums
 
makes 8 servings 
 
3-1/2 lb.  skinned chicken, cut up
3 Tbsp  vegetable oil
1 cup  onions, chopped
1 cup  diced green bell peppers
2 tsp  garlic cloves, minced
1   tomato, chopped
1   seeded, diced fresh jalapeño pepper
1/4 tsp  powdered saffron, optional
3-1/2 cup  low sodium chicken stock
1   bay leaf
4   quartered fresh california plums
4 cup  cooked brown rice
 
sauté chicken in oil in large nonstick skillet, turning often until 
golden brown on all sides, about 12 minutes. add onion, green pepper and 
garlic, then sauté 2 minutes longer. add tomato, jalapeño, saffron, 
stock and bay leaf. 
bring to a boil, cover and simmer 10 minutes. add plums and rice, heat. 
serve with extra plum wedges, if desired. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 75951) Mirror: rec.food.recipes: Sun, Sep 19, 2004


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