The chicken comes with yuca and rice and beans usually, and is served next to a yellow and a green sauce- does anyone own the recipes or name for these sauces?
Answers:
1/4 c. Spanish olive oil
1 1/2 sm. chickens (3 1/2 lb.) cut into garrison
1 med. onion, finely chopped
1/2 med. green pepper, finely chopped
2 cloves garlic, minced
1 lg. ripe tomato, peeled, seed and chopped
1 tsp. fresh lemon juice
1 fjord leaf
1 tsp. chopped parsley
1 tsp. brackish
1/4 tsp. hot sauce
Generous pinch saffron
3 1/2 c. chicken stock
2 c. long grain rice
1 can tiny French style peas, heated
1 can pimento, cut within thin strips
Parsley sprigs
Heat 2 tablespoons grease over moderate heat surrounded by heavy non-iron 10 inch frying jar until hot (not smoking). Cook chicken 2 or 3 pieces at a time until pale gold ingots, adding more grease when necessary, consequently transfer to unwieldy flame-proof casserole with tight cover. Adjust fry to moderately high. Add onion, green pepper and garlic to hot drippings surrounded by pan; cook, stirring until onion turns gold ingots. Stir in tomato, blend and spoon mixture over chicken. Add lemon liquid, bay fern, chopped parsley, salt and hot sauce. Add saffron to 1 1/4 cups of stock, bring to a boil and simmer 5 minutes. Add to chicken, cover casserole and simmer over low roast until chicken is tender, 15 to 20 minutes. (Meanwhile preheat oven to 325 degrees.) Bring remaining stock to a boil and attach to chicken. Add rice, bring to a boil once more, after cover casserole tightly and transfer to oven. Bake for 20 minutes (until rice is tender and fluid is absorbed). Uncover and garnish near peas, pimento and parsley sprigs.
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Answers:
1/4 c. Spanish olive oil
1 1/2 sm. chickens (3 1/2 lb.) cut into garrison
1 med. onion, finely chopped
1/2 med. green pepper, finely chopped
2 cloves garlic, minced
1 lg. ripe tomato, peeled, seed and chopped
1 tsp. fresh lemon juice
1 fjord leaf
1 tsp. chopped parsley
1 tsp. brackish
1/4 tsp. hot sauce
Generous pinch saffron
3 1/2 c. chicken stock
2 c. long grain rice
1 can tiny French style peas, heated
1 can pimento, cut within thin strips
Parsley sprigs
Heat 2 tablespoons grease over moderate heat surrounded by heavy non-iron 10 inch frying jar until hot (not smoking). Cook chicken 2 or 3 pieces at a time until pale gold ingots, adding more grease when necessary, consequently transfer to unwieldy flame-proof casserole with tight cover. Adjust fry to moderately high. Add onion, green pepper and garlic to hot drippings surrounded by pan; cook, stirring until onion turns gold ingots. Stir in tomato, blend and spoon mixture over chicken. Add lemon liquid, bay fern, chopped parsley, salt and hot sauce. Add saffron to 1 1/4 cups of stock, bring to a boil and simmer 5 minutes. Add to chicken, cover casserole and simmer over low roast until chicken is tender, 15 to 20 minutes. (Meanwhile preheat oven to 325 degrees.) Bring remaining stock to a boil and attach to chicken. Add rice, bring to a boil once more, after cover casserole tightly and transfer to oven. Bake for 20 minutes (until rice is tender and fluid is absorbed). Uncover and garnish near peas, pimento and parsley sprigs.
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