Chicken with Rice Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Chicken | 4 Pound | |
| Onion | 1 , minced | |
| Parsley | 1 Tablespoon | |
| Whole Cloves | 2 | |
| Butter | 2 Tablespoon | |
| Tomato sauce | 1 Cup (16 tbs) | |
| 2 cups soup stock | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Joint the chickens separating the breasts and leg portions from the bony portions which can be kept for another purpose.
MAKING
2. In a large kettle or casserole, melt the butter over a medium flame..
3. Add the chicken pieces and brown the evenly.
4. Add onions parsley and cloves and sauté for a few minutes.
5. Tip in the tomato sauce and stock and stir well.
6. Cover casserole and simmer until chicken is tender about 40-50 minutes, stirring occasionally
7. Carefully remove the chicken on a platter and keep warm.
8. Season to taste.
SERVING
9. Serve the chicken with steamed rice.
1. Joint the chickens separating the breasts and leg portions from the bony portions which can be kept for another purpose.
MAKING
2. In a large kettle or casserole, melt the butter over a medium flame..
3. Add the chicken pieces and brown the evenly.
4. Add onions parsley and cloves and sauté for a few minutes.
5. Tip in the tomato sauce and stock and stir well.
6. Cover casserole and simmer until chicken is tender about 40-50 minutes, stirring occasionally
7. Carefully remove the chicken on a platter and keep warm.
8. Season to taste.
SERVING
9. Serve the chicken with steamed rice.
Chef
