West Side Pot-Roasted Chicken with Rice

This comes from The Grains Cookbook by Bert Greene with a few changes. It is easy and doesn’t require the oven. I made it first today when it was 94 degrees outside. (Now it is 80 outside and 84 inside so I have opened the doors and windows.) If you are averse to jalapeños, use some other pepper, but jalapeños are GOOD and not very hot.


West Side Pot-Roasted Chicken with Rice
Print Recipe
This is an easy recipe for chicken that doesn't require the oven or grill. Good for a hot day.
West Side Pot-Roasted Chicken with Rice
Print Recipe
This is an easy recipe for chicken that doesn't require the oven or grill. Good for a hot day.
Ingredients
Servings:
Instructions
  1. Stuff the chicken with parsley and sage. Smash the garlic and rub it on the chicken. Then chop it.
  2. Heat the oil in a large casserole or Dutch oven. Add the chicken and brown well, about 12 minutes
  3. Remove the chicken. Add the onions, garlic, and jalapeño. Cook about 5 minutes and then add salami.
  4. Return chicken to the pot and pour the stock and wine over the chicken. Heat to boiling. Turn down and simmer for 45 minutes.
  5. Stir in the rice around the chicken and cook for about 15 to 20 minutes, until the rice is done.
  6. Serve with chopped parsley to garnish.
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