* 1/4 cup cooking oil, like canola (lard if you have it)
* 1 chicken cut up or the equivalent chicken parts, skin on.
* 1 large onion peeled and chopped
* 2 cups of brown rice, washed in cold water and drained
* 1/2 t Paprika
* 1/2 t cayenne pepper
* 1/2 t salt
* 1/1 t black pepper
* 1 Bay leaf
* 1 1/2 cups water
* 1 small green or banana pepper chopped (optional)
* 6 peeled and seeded fresh tomatoes chopped -OR- 1 can of whole tomatoes, not drained but pulled
I used 1/2 of a 14.5 oz can of diced tomatoes instead of the pepper
and fresh tomato - it was very good, but I would have preferred to use
stewed tomatoes and I used brown rice instead of traditional white.
Use a heavy black iron pot with a lid. Put oil into the pot and brown
all sides of the chicken pieces. Remove chicken from the pot and set
Put the rice and onion in the pot with the remaining oil, rendered
chicken fat and juices. Stir and saute until onion is transparent.
When done, stir in paprika, cayenne, black pepper and salt, then add
tomato mixture, and bay leaf. Mix well and add water. Lay the
chicken pieces on top of the rice mixture.
Start the pot simmering on a moderate heat. When you can see it
simmering, LOWER THE HEAT, put the cover on and DO NOT LIFT UP THE
COVER FOR AT LEAST 60 MINUTES. Cook it slowly and do not uncover.
You can shake the pot from time to time, but I used a cast iron dutch
oven which didn't need me to baby sit it.
Use the lowest heat possible to keep it cooking but not scorching.
The finished dish should not be sloppy like a stew, but it should be
moist. Expect some "crunchy rice" at the bottom when finished.
Serve with salads like Cucumber with Sour Cream, Coleslaw or lettuce.
Serves 4 to 6.
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.