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.
- 1 chicken (mine was about 4.5 pounds)
- 4 sprigs of parsley (abundance in the garden now)
- 2 fresh sage leaves ( I also got from the garden but a 1/2 tsp. of dried would do)
- 1 clove garlic
- 1 1/ T. olive oil
- 1 jalepeño
- 3 slices of hard salami, chopped
- 1/2 c. white wine
- 1 c. rice
- Parsley for garnish
- Stuff the chicken with parsley and sage.Smash the garlic and rub it on the chicken. Then chop it.
- Heat the oil in a large casserole or Dutch oven. Add the chicken and brown well, about 12 minutes
- Remove the chicken. Add the onions, garlic, and jalpeño. Cook about 5 minutes and then add salami.
- Return chicken to the pot and pour the stock and wine over the chicken. Heat to boiling. Turn down and simmer for 45 minutes.
- Stir in the rice around the chicken and cook for about 15 to 20 minutes, until the rice is done.
- Serve with chopped parsley to garnish.