Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: The California Tree Fruit Agreement
Servings: 8 Servings
3 ½ pound skinned chicken, cut up
1 teaspoon vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoon garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeño pepper
¼ teaspoon powdered saffron, optional
3 ½ cup low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cup cooked brown rice
Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes. Add onion, green pepper, garlic; sauté 2 minutes longer. Add tomato, chili, 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.