Ingredients:
1 chicken (2 ½ to 3 ½ lb) cut up
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon chili powder
1 clove garlic, minced
1/8 teaspoon saffron powder
3 cups chicken broth or bouillon
2 tablespoons sherry
2 cups cooked rice
1 pkg. (10 oz) frozen peas, defrosted
½ cup stuffed green olives, sliced
Procedures:
(A) In stoneware accessory or 3
quart casserole combine chicken, salt, pepper, chili and garlic and
saffron. Pour broth and sherry over chicken. Insert temperature probe
so tip rests in liquid on bottom of dish, halfway between center and
side. Use accessory cover or cover tightly with plastic wrap,
arranging loosely around probe to vent. Cook and simmer for about 4
to 6 hours.
(B) To casserole add rice, peas,
and olives. Recover. Cook for 5 minutes until the vegetables are hot.
Serving suggestion:
Makes 4 to 6 servings.
