Tuesday, February 18, 2014

Recipe: Creative Cooking Portuguese Chicken with Rice

I must say, I like this clay pot!

From The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and 2500 Color Photos, Charlotte Turgeon, Weathervane Books, New York, 1973.

“Chicken stock, Sauterne and chopped onions are the divine flavors found in Portuguese Chicken with Rice. This delectable treat was baked in a sealed Roman pot for 2 hours.”

“Small Dinner Party Menu: Cream of Broccoli Soup [see recipe in Gumbos … section]; Portuguese Chicken with Rice; Tossed Salad Greens with Vinaigrette Sauce [see recipe in Appetizers … section]; Orange Lemon Ice [see recipe in Desserts section]; Suggested Wine: Traminer or Vinhos Verdes; Coffee with Brandy [see recipe in Libations section]”

Makes 3 or 4 servings 

2 C chopped onions 
Salt, freshly ground black pepper 
3 C chicken stock (preferably homemade—see recipes in Basics section) 
¾ C Sauterne (or other dry white wine) 
1 ¼ C long-grain rice 
½ stick butter, melted 
1 tsp paprika 
2 ½ lb chicken 
2 Tbsp flour, blended with just enough water to make a paste 

Soak a large Roman pot and lid in water to cover for 10 minutes. Combine onions, 1 ½ tsp salt, ¼ tsp pepper, stock, Sauterne, rice, melted butter, and paprika. Sprinkle chicken lightly inside and out with salt and pepper. Place chicken in Roman pot and spoon rice mixture around chicken, Coat rim of Roman pot heavily with flour paste and press on lid. Place pot on a baking sheet in a cold oven, turn on oven temperature to 350°, and bake for 2 hours. Remove pot from oven and break seal immediately using the tip of a thin, sharp knife. “The chicken and rice may be served in the pot or transferred to a serving platter.

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