Chicken & Rice Stew ^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 cup: Water,
2: Shallots, peeled and
3 lbs: Chicken,
-quartered,
1 Sprig: tarragon,
1 tsp: Salt,
1 Sprig: parsley,
1 cup: Long grain rice,
1 Sprig: celery,
2 1/4 cup: Shelled peas,
1 Sprig: thyme,
1 cup: Diced carrots,
1/2 cup: Sliced leelk, white part
1/8 tsp: Cayenne pepper,
-only,
2 tbsp: Chopped parsley,
Directions:
Bring water to boil in large saucepan. Add chicken and cook for 30
minutes, skimming as needed. Add herbs, leeks, shallots and salt.
Cover and simmer for 30 minutes. Place uncooked rice in colander and
wash under cold running water until clear; drain. Remove chicken and
herbs from broth and set aside. Add peas, carrots and rice to broth,
cover and simmer for 20 minutes. Remove chicken meat from carcass and
cut into small pieces; return to pot. Season with cayenne, sprinkle
with parsley and serve.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-26-95
Source from luhu.jp
minutes, skimming as needed. Add herbs, leeks, shallots and salt.
Cover and simmer for 30 minutes. Place uncooked rice in colander and
wash under cold running water until clear; drain. Remove chicken and
herbs from broth and set aside. Add peas, carrots and rice to broth,
cover and simmer for 20 minutes. Remove chicken meat from carcass and
cut into small pieces; return to pot. Season with cayenne, sprinkle
with parsley and serve.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-26-95
Source from luhu.jp