Chicken With Carrots, Prunes And Rice Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Chicken, (3 1/2 to 4 lb) cut in serving pieces
3 tbsp: Olive oil,
1 large: Onion, (s), chopped
1 lbs: Large carrots coarsely grated,
2 cup: Long grain white rice,
12 ounce: Pitted prunes,
Paprika,
6 cup: Boiling chicken stock,
Directions:
Preheat oven to 350F. Season chicken with salt and pepper. Heat oil in
heavy large Dutch oven over medium-high heat. Working in batches, add
chicken to pot and saut until brown, about 8 minutes per batch.
Transfer chicken to bowl. Add onion to pot and saut until golden,
about 5 minutes. Remove pot from heat. Spread 1/3 of carrots over
onion, then 1/3 of rice and 1/3 of prunes. Arrange half the chicken
on top of the prunes. Repeat layering with 1/3 each of carrots, rice
and prunes. Top with remaining chicken; season with paprika, salt and
pepper. Layer remaining carrots, rice and prunes over, Pour stock
over. Cover pot and place in oven. Bake until chicken and rice are
cooked through, about 1 hour.
Bon Apptit Special Collectors Edition The Mediterranean May 1995
Submitted By DIANE LAZARUS On 06-15-95
Source from luhu.jp
heavy large Dutch oven over medium-high heat. Working in batches, add
chicken to pot and saut until brown, about 8 minutes per batch.
Transfer chicken to bowl. Add onion to pot and saut until golden,
about 5 minutes. Remove pot from heat. Spread 1/3 of carrots over
onion, then 1/3 of rice and 1/3 of prunes. Arrange half the chicken
on top of the prunes. Repeat layering with 1/3 each of carrots, rice
and prunes. Top with remaining chicken; season with paprika, salt and
pepper. Layer remaining carrots, rice and prunes over, Pour stock
over. Cover pot and place in oven. Bake until chicken and rice are
cooked through, about 1 hour.
Bon Apptit Special Collectors Edition The Mediterranean May 1995
Submitted By DIANE LAZARUS On 06-15-95
Source from luhu.jp
Tags
Poultry