3 1/2 lb Skinned chicken, cut up
1 tsp Vegetable oil
1 cup Onions, chopped
1 cup Diced green bell peppers
2 tsp Garlic cloves, minced
1 Tomato, chopped
1 Seeded, diced, fresh jalapeno pepper
1/4 tsp Powdered saffron, (optional)
3 1/2 cup Low sodium chicken stock
1 Bay leaf
4 Quartered fresh California plums
4 cup Cooked brown rice
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Saute chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes. Add onion, green pepper, garlic; saute 2 minutes longer. Add tomato, chili, saffron, stock and bay leaf. Bring to a boil; cover and simmer 10 minutes. Add plums and rice; heat. Serve with extra plum wedges, if desired. Recipe By : The California Tree Fruit Agreement
Posted to MC-Recipe Digest V1 #257
Date: Thu, 24 Oct 1996 01:55:44 -0700
From: John and Deirdre Fisher[SMTP:fish@micron.net]
NOTES : Not your ordinary chicken.
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