1
2-3 Pound Chicken, cut into pieces
4 Green Peppers, chopped
4 Onions, sliced
4 Tomatoes, chopped
1 Head of Garlic, finely chopped
2 Tablespoons Fresh Basil
2/3 Cup Olive Oil
1 Red Pepper
Cinnamon
Clove
Pimento
Salt
Pepper
Heat
the oil in a pot and fry the chicken until golden brown. Add
tomatoes, peppers and onions and fry until golden brown. Add
Basil, garlic clove, and red pepper and stir. Season with cinnamon,
salt, pepper and pimento. Add a glass of water and simmer over
low heat for an hour. >>>Back
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Chicken
And Okra
1
2-3 Pound chicken, cut into pieces
2 Cups Okra
1 Cup Olive Oil
1 Large onion, sliced
1 Large Can Peeled Tomatoes
Salt
Pepper
2-3 Tablespoons Vinegar for the okra
Parsley, finely chopped
Heat
the oil in a pot and brown the chicken pieces with onions. Add
the chopped tomatoes, salt and pepper. Let it simmer. Wash and
trim okra, salt it and sprinkle okra with vinegar and let it
stand for 15 minutes. When chicken is partially cooked, rinse
the okra and add it to the chicken. Add parsley and cook until
the sauce thickens. >>>Back
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Chicken
And Rice
3
Pounds Chicken parts
1/2 Cup Butter
2 Tablespoons Oregano
2 Tablespoons Lemon Juice
1 Medium Onion, chopped
1 1/2 Pounds Tomatoes, peeled and chopped
3 Cups Long-grain White Rice
6 Cups Chicken Stock
In
a large pot, melt butter over medium heat and add chicken. Brown
on all sides then remove from pan and set aside. Add onion and
tomatoes and sauté until onion turns translucent. Stir
in oregano and lemon juice. Add rice and stir well to combine
and coat all grains of rice. Add chicken stock, stir and return
chicken to the pot. Bring to a boil, reduce the heat and simmer
uncovered until all the surface liquid has been absorbed. Cover
and turn the heat to very low and cook for an hour, stirring
every 15 minutes to keep the rice from sticking or burning.
>>>Back to top
Chicken
With Orange Juice
1
2-3 Pound Chicken
Juice of 3 large oranges
1/3 Cup Butter
1/3 Cup Olive Oil
Juice of one lemon
1 Onion, finely chopped
Salt
Pepper
2 Glasses hot water
Cut
the chicken into pieces and wash and drain. Heat the butter
and oil in a large pot and fry the chicken on all sides until
golden brown. Pour the orange and lemon juice over the chicken.
Add the onion and season with salt and pepper. Add two glasses
of hot water and cook over low heat for 1 1/2 hours. >>>Back
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Chicken
In Tomato Sauce
1
2-3 Pound Chicken, cut into pieces
1/2 Cup Olive Oil
1 Onion, finely chopped
1 Large Can Chopped Tomatoes
Salt
Pepper
Heat
the oil in a pot and sauté the onion. Add the chicken
and let it brown on all sides. Add the tomatoes, salt and pepper
and 1/2 cup water and simmer for about an hour.
