|
Featured Sections Headlines Opinion Obituaries NEW! Sports Crime Blotter Stolen Property Happenings Country Cooking Wandering Minds Classifieds Birthdays NEW! Off The Wall Cartoons On The Record Archives Church Listings   Featured Columns Dr. Myers Carl Langley Editor's Column Registered Sex Offenders for Edgefield County 2005 Crime Stats Video & Audio Updates Audio Archive (Testing) Video Archive Contact us Contact Info or E-mail the Editor Phone: 803-634-0964 day 803-279-5041 eve 803-279-8943 fax Mail to EdgefieldDaily.com PO Box 972 Edgefield SC 29824 School System EC District Office School Board Strom Thurmond Charter Schools Fox Creek Private Schools Wardlaw Academy Public Offices Edgefield County Edgefield Johnston Trenton Political State and Federal Legislative Contacts Local Political Parties Republican Party Democrat Party Chamber of Commerce Edgefield County Chamber Historical Edgefield Genealogical Society News links Edgefield Advertiser The Citizen News Aiken Standard North Augusta Star The State Augusta Chronicle Atlanta Journal United Press Associated Press FOX News Reuters CNS News WorldNet Daily Newsmax Drudge Report GoogleNews Yahoo!News New York Times New York Post Los Angeles Times Washington Times Washington Post |
  2-Way Spanish Chicken & Rice web posted April 12, 2008 Ingredients: 1 tbsp. olive oil 8 bone-in chicken thighs, skin removed, (3 lbs.) Salt and pepper 2 med. green, bell peppers, cut into 1/2-inch pieces 2 cloves garlic, crushed with a press 1 lrg. onion, finely chopped 1 tbsp. paprika 2 cans diced tomatoes, (14.5 ozs. each) 1 can chicken broth, (14 to 14.5 ozs.) 3 cups water 2-1/2 cups long grain white rice 1 pkg. frozen early peas, (10 ozs.) 1 cup salad olives or coarsely chopped pimiento-stuffed olives Preheat oven to 350 degrees. In a 5 to 6-qrt. Dutch Oven, heat oil on med-high heat until hot. Sprinkle chicken all over with 1/2 tsp. salt and 1/4 tsp. coarsely ground black pepper. Cook, in 2 batches, about 6 mins. per batch, until lighly browned on both sides. With tongs,transfer chicken pieces to a small roasting pan.(13x9-inches), or a jelly roll pan,(15-1/2x10-1/2-inches). Cover roasting pan with foil and bake chicken 25 to 30 mins. or until juices run clear when thickest part of thigh is pierced with the tip of a knife. Meanwhile, in the same Dutch Oven, cook green peppers, garlic and onion, about 10-mins. or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds longer. Add tomatoes, with thier juice, broth, water and rice, then heat to boiling, on high. Reduce heat to low and cover and simmer for 10 mins. Stir in frozen peas and olives. Grease two, 2-1/2 qrt. glass or ceramic baking dishes. Spoon half the rice mixture into each prepared baking dish. Carefully tuck chicken thighs into hot rice mixture. Cover and bake one dish for 25 mins., or until rice is tender and liquid is absorbed. Fluff rice to serve. Prepare second baking dish for freezing. To reheat second dish, after freezing, thaw for 24 hours, in fridge. Bake, loosely covered, at 350 degrees for 1 to 1-1/2 hours. Yields 2 casseroles, or 4 main-dish servings each. ©
Copyright 2007
EdgefieldDaily.com All
original material is property of
EdgefieldDaily.com and cannot be reproduced, rewritten or redistributed
without the expressed written permission of Edgefield Daily.com
|
NOTICE:
We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |
