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recipe:latinochickenandrice [2010/01/13 01:50]
john Page moved from latinochickenandrice to recipe:latinochickenandrice
recipe:latinochickenandrice [2011/12/11 04:24] (current)
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 ====== Latino Chicken and Rice ====== ====== Latino Chicken and Rice ======
  
-  * 6 med galic cloves - minced (2 Tbsp)+  * 6 med garlic ​cloves - minced (2 Tbsp)
   * 1 tsp salt   * 1 tsp salt
   * 1 tsp dried oregano   * 1 tsp dried oregano
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   * 1/4 tsp red pepper flakes   * 1/4 tsp red pepper flakes
   * 2 Tbsp fresh cilantro - chopped   * 2 Tbsp fresh cilantro - chopped
-  * 8oz can tomato sauce +  * 8oz can tomato sauce 
-  * 14.5 oz can low-sodium chicken broth +  * 14.5 oz can low-sodium chicken broth 
-  * 1/cup water+  * 1/cup water
   * 3 cups medium grain rice   * 3 cups medium grain rice
-  * 1/2 cup green manzanilla olives (Spanish olives) - pitted and halved+  * 1 cup green manzanilla olives (Spanish olives) - pitted and halved
   * 1 Tbsp capers   * 1 Tbsp capers
   * 3/4 tsp salt   * 3/4 tsp salt
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   - Heat oven to 350 deg while chicken simmering.   - Heat oven to 350 deg while chicken simmering.
   - Add rice, olives, capers, and salt. Bring to simmer and place pot in oven.   - Add rice, olives, capers, and salt. Bring to simmer and place pot in oven.
-  - Cook in oven for 10 min. Remove pot from oven, stir rice from bottom to top, place back in oven. Cook in oven for 10 min., stir rice from top to bottom and add 1/cup of additional water if rice dry and bottom starting to burn. Cook for final 10 min period. (Total of 3 x 10 min in oven)+  - Cook in oven for 10 min. Remove pot from oven, stir rice from bottom to top, place back in oven. Cook in oven for 10 min., stir rice from top to bottom and add 1/cup of additional water if rice dry and bottom starting to burn. Cook for final 10 min period. (Total of 3 x 10 min in oven)
   - Remove chicken from pot, replace cover and set aside. Remove skin from chicken, using 2 spoons pull meat off bones. Use fingers to remove final meat from bones and to discard fat and veins.   - Remove chicken from pot, replace cover and set aside. Remove skin from chicken, using 2 spoons pull meat off bones. Use fingers to remove final meat from bones and to discard fat and veins.
   - Place meat in large bowl and add final olive oil, cilantro, white vinegar, and pimentos (optional). Place chicken on top of rice, cover, and let stand until chicken warmed through, about 5 minutes.   - Place meat in large bowl and add final olive oil, cilantro, white vinegar, and pimentos (optional). Place chicken on top of rice, cover, and let stand until chicken warmed through, about 5 minutes.
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-  Serves: 8        Total marinade/​cook time: 60 min.+  Serves: 8        Total marinade/​cook time: 90 min.
   Source: Cook's Illustrated Sept/Oct 2006   Source: Cook's Illustrated Sept/Oct 2006
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recipe/latinochickenandrice.txt · Last modified: 2011/12/11 04:24 (external edit)