Thursday, June 10, 2010

Braised Chicken & Greens over Rice


6 chicken hindquarters, drumsticks cut from thighs and scored with a knife (for faster cooking)

1 T & 1 t salt

2 t pepper

½ head garlic, cloves peeled & rough chopped

1 yellow onion, sliced

2 tomatoes, diced

2 T oil

1½ pounds mushrooms, sliced

1 T salt

1 t pepper

2-3 bunches assorted greens, chopped

1 yellow onion, sliced

1 head garlic, peeled and sliced

3 tomatoes, diced

2 C rice

Water (to cover rice, see instruction #7)

2 T salt or TT


  1. Preheat oven to 375.

  2. Season chicken with salt and pepper.

  3. Heat a sauté pan over high heat, add 2 T oil and heat up. Add chicken and brown well.

  4. Add 2 tomatoes, then transfer to a baking dish and cover partially. Put in the oven and cook 45 minutes.

  5. Meanwhile, heat another sauté pan over high heat, add 2 T oil and add mushrooms when oil is hot, brown well.

  6. Add greens, onion, garlic and 3 tomatoes. Cook 15-20 minutes over medium heat, stirring occasionally.

  7. To cook rice, rinse under running water in strainer, the put in saucepan and cover until water is up to your first knuckle when fingertip is touching the rice. Add salt until water tastes salty as rice should taste. Bring to a high simmer, then cover and reduce heat to low, cook 20 minutes.

  8. Assemble and serve.

No comments:

Post a Comment