Outtakes and various other sundries
Arroz A La Valenciana
6 boneless chicken breasts (halves)
1 ½ C water
1 T salt
1 bay leaf
1 ½ sticks butter
2 1# cans tomatoes
1 can tomato paste
½ C salad olives with pimentos (coarse chop)
½ C pitted black olives (coarse chop)
1/2 C capers
½ C hot mix (hot Italian giardiniera, coarse chop)
½ c vinegar (from the hot mix)
½ C small white pickled onions
2 C garbanzo beans (squeeze off the skins)
juice of 1 lime
1 ½ c chopped onion
3 T olive oil
½ c very fine egg noodles (crushed lightly – one time)
2 C long grain rice
1 clove crushed garlic
Chicken broth from chicken
Stew chicken with ½ qt water, ½ c onion, the bay leaf and salt. (15 min pressure cooker)
Blend tomatoes and paste in blender
Melt butter in large pan, sauté onion
Add the rest of the sauce ingredients and heat
Slice chicken breast into chunks (it will shred) – add to sauce, heat thoroughly and set aside.
Saute garlic in olive oil, cast iron pan. Add rice and egg noodles and sauté until browned and infused.
Add rice mixture to pressure cooker with 1 qt chicken broth add to pressure cooker – cook for 2 min, remove from heat.
Arrange rice on a platter when pan has cooled, place chicken in the center and sprinkle with English green peas, or whatever else you have that’s green (parsley, green onions, et) Make it pretty.
Have a family recipe? Share it!
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