Puerto Rican Chicken-and-rice Stew Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Chopped onion,
1/4 tsp: Ground coriander,
1 Clove: garlic, minced
1/4 tsp: Salt,
2 tbsp: Water,
2/3 cup: Long-grain rice,
2: Tomatoes, peeled, seeded,
2 cup: Chicken broth,
-and chopped,
2 cup: Cooked chicken, coarsely
1: Bell pepper, (red or green),
-chopped,
-chopped,
1 cup: Frozen peas,
1/4 cup: Cooked ham, finely chopped
2 tbsp: Pimiento-stuffed olives,
1/3 cup: Tomato puree,
-sliced,
3/4 tsp: Paprika,
2 tsp: Capers,
1/4 tsp: Dried oregano, crushed
Directions:
SOFRITO:
SOFRITO: In a large skillet cook onion and garlic in the water until
the onion is tender. Stir in the remaining Sofrito ingredients.
Simmer, uncovered, for 15 minutes until almost all of the liquid is
evaporated. Makes 2 cups.
For stew, add rice and chicken stock to the Sofrito. Cook, covered,
for 15 minutes until the rice is tender. Stir in the chicken, peas,
olives, and capers. Cook, covered, for 5 minutes.
Makes 4 servings.
[LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.
Source from luhu.jp
SOFRITO: In a large skillet cook onion and garlic in the water until
the onion is tender. Stir in the remaining Sofrito ingredients.
Simmer, uncovered, for 15 minutes until almost all of the liquid is
evaporated. Makes 2 cups.
For stew, add rice and chicken stock to the Sofrito. Cook, covered,
for 15 minutes until the rice is tender. Stir in the chicken, peas,
olives, and capers. Cook, covered, for 5 minutes.
Makes 4 servings.
[LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.
Source from luhu.jp