Celery Chicken Pilaf Recipe
Ingredients
| 2 broiler-fryers cut up | ||
| Cooked ham | 3 Cup (16 tbs), diced | |
| Butter/Margarine | 4 Tablespoon | |
| Garlic | 2 Clove (5gm), sliced | |
| Onions | 3 Large, chopped | |
| 1 package frozen deveined shelled raw shrimps | ||
| Stewed tomatoes | 3 Can (10oz) | |
| Salt | 2 Teaspoon | |
| 1/4 teaspoon liquid red-pepper seasoning | ||
| Bay leaf | 1 Large | |
| Celery | 3 Cup (16 tbs), thinly sliced | |
| Rice | 2 Cup (16 tbs), uncooked | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
1. Wash chicken pieces; pat dry.
2. Brown ham lightly in butter or margarine in a heavy roasting pan. Stir in garlic and onions; saute 5 minutes, or until soft. Add chicken and shrimps.
3. Combine the tomatoes, salt, red-pepper seasoning and bay leaf in a large bowl; pour over ham and chicken.
4. Heat to boiling; cover. Simmer 30 minutes. Stir in celery and rice, making sure all rice is covered with liquid.
5. Simmer 30 minutes longer, or until chicken and rice are tender; remove bay leaf. Stir in parsley.
2. Brown ham lightly in butter or margarine in a heavy roasting pan. Stir in garlic and onions; saute 5 minutes, or until soft. Add chicken and shrimps.
3. Combine the tomatoes, salt, red-pepper seasoning and bay leaf in a large bowl; pour over ham and chicken.
4. Heat to boiling; cover. Simmer 30 minutes. Stir in celery and rice, making sure all rice is covered with liquid.
5. Simmer 30 minutes longer, or until chicken and rice are tender; remove bay leaf. Stir in parsley.
Chef
