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Submitted by Matrinka This recipe is based off of the one in Fine Cooking #37. There's umpteen recipes for this dish, which is popular from Mexico all down through Central and South America. It changes in the details from place to place, but it's always good. This is how I make it. I'll note alternatives where appropriate in parenthesis. :)
2Tbls olive or veggie oil In a Dutch oven with a good fitting lid, heat the oil over medium high heat. Cook the chicken until golden on all sides. (To speed the cooking, hack the thighs in half.) This will take about ten minutes. Pull the chicken out and cook the sausage, which should be cut into 1" or 2" pieces, until browned, about three minutes. Remove the sausage. Drain off all but about one tablespoon of the oil. Reduce the heat to medium and saute the onion, pepper and garlic until tender, about five minutes. Return the meat to the pot and add the seasonings. Cook about a minute then add the tomatoes and beer and the bay leaf. Turn back up to medium high and cook for a couple minutes. Add the rice and water. Bring to a rolling boil, cover and reduce heat to a simmer. Cook about 25 minutes, until rice is done and liquid is absorbed. If you need to, remove the cover and evaporate off the extra liquid, just be careful not to burn the rice. Give it a good toss to fluff the rice, then let it stand for a few minutes before serving. This will serve 6 people nicely and is good reheated for lunch the next day. I like to serve a nice spinach and romaine salad with this.
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