this is a recipe i wanted to share. i love recipes given to me by others who like to cook. this particular recipe is special to me.
i learned how to make this a long time ago.....really.
when i was little...toddler through early elementary school we had a couple in our neighborhood that were probably in their 60's at the time. i remember their house very well. it was three down from ours and i was comfortable there. the garage was always open and floyd was always in there piddling....and drinking beer. he had a hammock and he was kind. his wife spoke very broken english being latin from somewhere in south america...i wish i knew where. her name was irma. she was lovely, always in the kitchen and also very kind.
she gave my mom this recipe. i don't remember it being a family staple but when i ventured out on my own it was one i wanted.
i love it for its simplicity, it is healthy and it always tastes just right.
this is IRMA'S SOUTH AMERICAN CHICKEN AND RICE
1 chicken (one cut up whole is best for flavor but see notes)
pour olive oil in a aluminum pan (teflon coated will not brown as well)
heat oil and place chicken pieces in hot oil. salt and pepper well and splash a good amount of lea and perrins worcestershire. turn and brown both sides quickly. once both sides are browned remove and set aside.
irma didn't have one of these but we do...in a food processor place 1 tomato, 1 onion, 1 stalk celery, 1 bell pepper, 1 large clove garlic, 1 carrot, 1 tsp capers and 1 tsp cumin.. pulse the4se vegetables until they are completely pulped. it looks like mush. pour this mixture into the pan the chicken came out of. stir and mix in the little bits of chicken stuck to the pan as well as all the oil. i add salt, pepper and a little more lea and perrins until it is the right color to me. fry this for ten minutes. at this point add rice. i add about 1 1/2 cups uncooked long grain (not instant). fry for another five minutes stirring. grease a 9x13 pan with pam, pour in the rice. place the chicken on top, pour 1 cup of hot water over all, seal tightly with foil and bake 1 hour at 350.
this is really very easy and has a spicy unique flavor to it. it is assembled quickly and can be modified.
1. i have used boneless chicken breasts but note to brown very quickly as they are going to cook a full hour in the end.
2. this recipe is easily divided or multiplied as the sauce (vegetable mixture) freezes well. just remember to alter the chicken and rice/water amounts when changing. it is easy once you make it. most of us can figure water to rice ratios.
ENJOY AND BON APPETIT!!!