Directions: |
Directions:Cut chicken into pieces, cover with water. Add salt and pepper, cut up celery and 1 onion. Bring to quick boil, then simmer until tender, but not falling from the bones.
In a heavy skillet, melt some oil, enough to brown onions (chopped). When onions are light brown, add tomatoes (chop in food processor), sugar, salt and thyme leaves. Cook until bubbly, reduce heat and allow to fry until liquid is reduced and mixture is browning. When reduced to a pulp—add 2 tbsp water and continue to cook until water is absorbed again. Put rice into a heavy pot, add tomato pulp and 3 cups of chicken broth, season to taste. Put on high heat and when it starts to boil stir well with a fork. Place meat on top plus a datil pepper. Cover tightly, reduce heat to simmer. Gently lift with a fork in about 20 minutes. Never stir with a spoon. Cook until rice is tender.
When using shrimp: place them in raw state in rice reduce liquid to ½ c water per cup of rice. Pork and ham are used the same as chicken. |
Personal
Notes: |
Personal
Notes: My favorite is to saute' smoked country sausage in bit size pieces, remove from pan, saute' onions, celery and green pepper until browning, add tomatoes, and continue cooking until it is browning again. Add rice, broth and sausage back into pan. Top with 2 or 3 datil peppers. Turn to very low or place in oven (350 degrees) until rice is cooked.
Serve with a nice salad.
|
This recipe for Pilau is from