Rec. Pollo Alicante (Chicken Alicante) from the Columbia Spanish Cookbook

M

marsha-tbay

Well-known member
4 chicken breast halves

1 lg onion, sliced

1 lg green pepper, cut into rings

1/2 c dry white wine

1 c brown sauce (already given in one of the other recipes from this cookbook)

1/4 c slivered almonds

4 slices eggplant

1 c bread crumbs

1 egg beaten

flour

1/2# cooked ham, cut into cubes

1 swmall can pineapple chunks

salt and pepper to taste

Season chicken breasts with salt and pepper, place in 1 layer in baking dish, cover with onion, green pepper and brown sauce. Sprinkle slivered almonds on toop and bake for 40 minutes at 450, uncovered.

While chicken is baking, fry sliced eggplant that has been floured, dipped in egg and coated with bread crumbs.

Skewer ham cubes and pineapple chunks alternately (about 3 ea); grill until light brown.

Sprinkle wine over chicken when it comes out of the oven. Arrange chicken breasts on individual plates and garnish ea. serving with 1 slice of eggplant and 1 skewer of ham and pineapple. Serves 4

 
Rec. Arroz Brazileno (Brazilian Rice) from the Columbia Spanish Cookbook

4 c cooked rice
3 carrots, diced
1/2 green pepper, diced
1 onion, diced
1 small can tiny green peas or 1 10oz pkg frozen peas
1 tomato, peeled, seeded and chopped
1/2 c diced ham
1-2 tbsp raisins (opt)
1/2 c olive oil

Saute vegetables and ham in oil until barely tender (do not brown). Add rice and raisins, stir until thoroughly mixed. Serve piping hot. This is a good accompaniment for any meat or chicken dish.

Serves 4

 
This sounds great! smileys/smile.gif

Is the brown sauce recipe nearby?

 
posting of the brown sauce again for you

Salsa Espanola (Brown Sauce)

1/4 c. beef drippings
1 tbsp butter
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/2 tsp thyme
1 tbsp minced smoked ham
1/4 c flour
1 c tomato puree
5 peppercorns
4 c beef stock
1/4 c parsley
1/4 c Madeira wine
1 bay leaf
salt to taste

Melt beef drippings and butter in saucepan. Saute vegetables, bay leaf, thyme and ham. Add flour and cook mixture over medium heat until flour is light brown. Add tomato puree, peppercorns, beef stock and parsley. Cook over low heat, covered, for 2 hours. Add win. Season with salt to taste. This sauce is used as base for many dishes. Makes about 3 cups

 
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