My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, November 18, 2011

Islander Chicken

We can pretend we are in the islands and it's not 50 degrees outside. Did you know that cumin has only become popular in the states in the past 30 years. It has always been a principal ingredient in chili powder, but not so much on it's own. I love the wonderful warm smoky flavor it brings to this dish.

Islander Chicken
6 servings
print recipe

1/3 cup olive oil
1 three-pound frying chicken, cut into pieces, or your favorite pieces
3/4 cup diced raw ham
1 cup sliced onions
2 cloves garlic minced
3 medium tomatoes, peeled and chopped
2 1/2 cups water
2 cups raw rice
1 cup chopped green pepper
1 bay leaf
2 1/2 teaspoons salt
1/2 teaspoon cumin seed
1/8 teaspoon saffron if you have it. Don't mortgage the house to buy some.

1. Heat the olive oil in a Dutch oven, add the chicken, ham, onions and garlic and brown the chicken on all sides.

2. Add the tomatoes, cover and simmer 20 minutes.

3. Add the remaining ingredients and bring to a boil. Lower the heat, cover and simmer slowly until the rice is tender, about 20 minutes. Add more liquid if necessary.

4. Remove the chicken. Heap the rice mixture in the center of a large platter and surround with the chicken. Garnish with strips of pimento, if desired.

1 comment:

  1. I always make the mistake of coming to your blog before I have eaten, now all I want is this chicken and its breakfasttime, so good, yum


Note: Only a member of this blog may post a comment.