spanish chicken and rice
 
3 lb.  broiler-fryer chicken,
  cut up
2 tsp  salt
1/4 tsp  pepper
32 oz.  stewed tomatoes
1 cup  water
1 cup  uncooked rice
1/2 lb.  fully cooked ham, cut
  into strips
1/2 tsp  dried thyme leaves
1/8 to 1/4 tsp  cayenne red
  pepper
1 clove  garlic, crushed
10 oz.  frozen peas
9 oz.  frozen artichoke hearts
1/2 tsp  salt
 
place chicken pieces in dutch oven; sprinkle with 2 teaspoons salt and 
pepper. pour tomatoes and water on chicken. heat to boiling; reduce heat. 
cover and simmer 30 minutes. stir in rice, ham strips, thyme, red pepper 
and garlic. heat to boiling; reduce heat. cover and simmer 20 minutes. 
rinse peas and artichoke under running cold water to separate. add to 
dutch oven; sprinkle with salt. heat to boiling; reduce heat. cover and 
simmer until vegetables are tender, about 10 minutes. makes 4 servings. 
 
 
 
 
 
(ID: 76808) Mirror: rec.food.recipes: Mon, Jun 14, 2004


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