Rated 5.0 stars by 1 users
Entree
Peruvian
10 servings
15 minutes
30 minutes
There's nothing like a nice chicken dinner for family meal night, and this one had a nice balance of sweet and spice.
3 1/2 pounds chicken, cleaned, skinned, cut up
1 teaspoon vegetable oil
1 cup onions, chopped
1 cup green Bell Pepper, diced
1 teaspoon peeled garlic, minced
1 whole organic Roma Tomato, chopped
1 diced Jalapeno Pepper, seeded
1/4 teaspoon saffron, optional
3 1/2 cups chicken stock, low-sodium
1 bay leaf
1 pound plums
4 cups brown rice, cooked (see notes below)
Saute chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.
Add onion, green pepper, garlic; saute 2 minutes longer.
Add tomato, chile pepper, saffron, stock and bay leaf.
Bring to a boil; cover and simmer 10 minutes.
Add plums and rice; heat.
Serve with extra plum wedges, if desired.
Substitute the four cups cooked rice with steamed or boiled potatoes, which are indigenous to Peru. Try Melissa's Pee Wee Dutch Yellow® Potatoes, which will cook quickly due to size. Wash, then pierce each potato a few times with a skewer and add to pan with tomatoes. Finish with the plums until heated through.
