Celery Chicken Pilaf Recipe
Ingredients
2 broiler-fryers cut up
3 cups diced cooked ham
4 tablespoons butter or margarine
2 cloves garlic, sliced
3 large onions, chopped
1 package frozen deveined shelled raw shrimps
3 cans stewed tomatoes
2 teaspoons salt
1/4 teaspoon liquid red-pepper seasoning
1 large bay leaf
3 cups thinly sliced celery
2 cups uncooked rice
1/4 cup chopped parsley
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.
