Latin Chicken and Rice
Recipe from San Juan Classics II Cookbook
3 lbs of chicken
1/8 tsp saffron
2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
2 cloves garlic, minced
1 tsp salt
1 tsp freshly ground pepper
3 tbsp olive oil, divided
1 medium onion, chopped
1 green bell pepper, chopped
6 ounces of ham, chopped
1 (15-ounce) can diced tomatoes, including juice
2 cups long-grain white rice, rinsed and drained
4 cups chicken stock
1/2 cup freshly grated Parmesan or Monterey Jack cheese
1 cup artichoke hearts, drained and sliced
1 cup frozen peas, thawed
1 tbsp capers
1/3 cup sliced pimento green olives
1/4 cup chopped fresh parsley
- Cut chicken into serving pieces and remove skin, if desired.
Rinse and pat dry; set aside. In a small bowl, combine saffron
with 2 tbsp water and set aside to soak. In another bowl,
combine next 7 ingredients (cumin through pepper) and set
- In a large heave-bottomed casserole, over medium, heat 1-tbsp oil. Add onion and bell pepper; sauté until
vegetables are tender. Remove from pan and set aside. In same
pan, sauté bacon or ham until cooked; remove from pan and set
aside. Discard grease.
- Add remaining oil to pan and increase heat to medium-high.
Place chicken in pan and sprinkle with reserved herb mixture.
Sauté chicken until golden on both sides, about 12 minutes.
Add reserved onion, bell pepper and bacon. Add tomatoes, cover
pan and cook until chicken is done, about 15-20 minutes more.
Remove chicken from pan and cover to keep warm.
- In the same pan, over medium-high, pour in rice and stir to
coat. Stir in stock and bring to a boil. Reduce heat to low
and add reserved saffron, including liquid. Cover and cook
about 20 minutes until rice is tender and most of the liquid
is absorbed. Rice should not be dry.
- Stir in remaining ingredients and add reserved chicken.
Cover and heat until all ingredients are heated through and
1 can of peach halves (29 ounces)
2 tbsp lemon juice
3 tbsp cognac
1 pheasant, quartered
2 carrots sliced
1/4 tsp salt
1/4 tsp pepper
Pinch of powdered thyme
Pinch of powdered sage
Pinch of allspice
2 tbsp sugar
1/4 cup red wine vinegar
2 cups chicken broth
2 tbsp cornstarch
- Drain the peaches and discard the liquid. Place the peaches
in a small bowl with lemon juice and wine, and let them
marinated for at least 30 minutes
- Preheat over to 425(F. Place the pheasant in a small
roasting plan with the carrots, onion, salt, pepper, thyme,
sage, and allspice. Roast uncovered for 15 minutes. Turn oven
down to 300(F and continue to roast until done, about 30
minutes, turning the pheasant quarters once or twice.
- While the pheasant is cooking, bring the sugar and vinegar
to a boil in a medium sized saucepan, stirring constantly.
Keep it boiling for several minutes or until browned and
caramelized, watching carefully so it doesn't burn. Remove
from heat, and slowly add half the bouillon. Return the pan to
the burner and gently simmer to dissolve the caramelized
mixture. Combine the cornstarch with the rest of the bouillon
and add to the pan. Continue to cook until thickened, about
3-4 minutes. Then add the drained peaches and heat thoroughly.
- When the pheasant is done, remove to a serving platter.
Remove peaches from the sauce with a slotted spoon and place
them around the pheasant on the same platter. To the roaster,
add the peach sauce and blend thoroughly with the pan juices.
Pour some of this sauce over the pheasant.
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8 boned/skinned chicken breasts
1/2 cup melted butter
1/4 cup Dijon mustard
2 garlic cloves minced
1/2 cup panko
2 tbsp grated parmesan
1 1/2 tbsp minced parsley
- In shallow bowl, whisk together butter, mustard and garlic.
- In another shallow bowl, mix panko, parmesan and parsley.
- Turn chicken in butter mixture to coat completely.
- Lift out and dip in panko mixture.
- Place in single layer 10 x 15 baking dish.
- Bake at 500 degrees for about 15 minutes until the crumbs are golden.
Sauce for dipping chicken: Mix 1/2 cup mayonnaise with 1/4 cup
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Mexican Chicken Soufflé
Recipe from Sunset Magazine
4 cups bite-size pieces boned, skinned cooked chicken or turkey
1 cup shredded cheddar cheese
1 cup shredded jack cheese
1 can diced green chilies
1 jar (4 oz.) diced pimientos, drained
1/4 cup all-purpose flour
1 can (12 oz.) evaporated milk
4 large eggs, separated
1/4 tsp salt
Green chili salsa
- Evenly distribute chicken pieces in a buttered 9- by 13-inch casserole.
- In a bowl, mix cheddar cheese, jack cheese, green chilies, and pimientos. Reserve 1/4
cup of the mixture; sprinkle remainder evenly over chicken.
- In small bowl, mix flour and 1/2 cup evaporated milk until smooth, then stir in remaining milk. Add egg yolks and 1/4 tsp salt; mix to blend.
- In a deep bowl with a mixer on high speed, whip egg whites until they hold stiff peaks. Add whites to yolk mixture; fold to blend well. Spread mixture evenly over chicken.
Sprinkle with remaining cheese mixture.
- Bake casserole in a 325° oven until well browned, 40 to 45 minutes. Let stand 5 to 10 minutes. Scoop out portions; add salt and salsa to taste.
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