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Name: Chicken And Rice
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 Bay leaf; Salt to taste; 3 lb Chicken; cut in 8 serving; 1/2 md Green bell pepper; chopped; 4 c Chicken stock; fresh or; 2 tb olive oil; 1 md Yellow onion; chopped small; Black Pepper freshly ground; 3 Garlic cloves; peeled and; 1/4 c Water

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INGREDIENTS

1 Bay leaf
Salt ; to taste
3 lb Chicken; cut in 8 serving
1/2 md Green bell pepper; chopped
4 c Chicken stock; fresh or
2 tb olive oil
1 md Yellow onion; chopped small
Black Pepper ; freshly ground
3 Garlic cloves; peeled and
1/4 c Water

Servings

INSTRUCTIONS

Heat a deep stove-top casserole and add the oil and chicken. Brown the pieces well, then remove to a platter. Leave the oil in the pan. Add to the pan the garlic, yellow onion and green pepper. Saute until the onion is clear, then deglaze the pan with 1/4 cup water. Return the chicken to the pot and add the remaining ingredients. Bring to a boil, cover the pot and turn down to a simmer. Cook for 25 minutes or until the rice is just tender. This recipe serves 8 as a rice dish. Comments: Rice dishes seem to appear at the Basque table in an endless variety. This chicken dish will be a favorite in your household. Special thanks to the Erreguible family at Louis Basque Corner in Reno, Nev., for this recipe. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-26-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-05-1995 Recipe by: Louis and Lorraine Erreguible

NOTES

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Chicken And Rice

1 Bay leaf
 Salt to taste
3 lb Chicken; cut in 8 serving
1/2 md Green bell pepper; chopped
4 c Chicken stock; fresh or
2 tb olive oil
1 md Yellow onion; chopped small
 Black Pepper freshly ground
3 Garlic cloves; peeled and
1/4 c Water

Heat a deep stove-top casserole and add the oil and chicken. Brown the  pieces well, then remove to a platter. Leave the oil in the pan. Add  to the pan the garlic, yellow onion and green pepper. Saute until the  onion is clear, then deglaze the pan with      1/4    cup water. Return the chicken to the pot and add the  remaining ingredients. Bring to a boil, cover the pot and turn down  to a simmer. Cook for 25 minutes or until the rice is just tender.  This recipe serves 8 as a rice dish.    Comments: Rice dishes seem to appear at the Basque table in an endless  variety. This chicken dish will be a favorite in your household.  Special thanks to the Erreguible family at Louis Basque Corner in  Reno, Nev., for this recipe.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-26-1992  issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-05-1995    Recipe by: Louis and Lorraine Erreguible

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Nutrition

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Serving Size: 1 Serving (175g)
Recipe Makes: 8 servings

Calories: 8
Calories from Fat: 8 (100%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 1.2mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8

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