Dishwashboy
03-15-2008, 09:02 AM
1 chicken, cut into serving pieces
½ kilo pork, cubed
1 cup tomatoes skinned
2 chorizoz de Bilbao
1 cup sweet peas
6 potatoes
½ cup lard
2 cloves garlic, macerated
1 onion sliced
1 sweet red pepper, sliced
¼ cup olives, pitted
3 cups rice, boiled in three cups of salted water and 2 coconut milk
2 hard boiled eggs, sliced
1 can pimiento, sliced
Stuffed olives
Sprinkle chicken and pork with salt and pepper; brown lightly in lard. In a deep skillet sauté, and order; garlic onions and tomatoes. Add the chicken and pork and cover. Cook until tender, adding a small amount of water if needed. Add red pepper, potatoes, olives and peas. When the vegetables and meats are done, remove from the stacks and set aside. Combine rice with mat mixture; add chorizoz. Add the stack that has been set aside; season with salt and continue cooking over low heat until all liquid has been absorbed. Garnish with eggs, pimiento and stuffed olives.
½ kilo pork, cubed
1 cup tomatoes skinned
2 chorizoz de Bilbao
1 cup sweet peas
6 potatoes
½ cup lard
2 cloves garlic, macerated
1 onion sliced
1 sweet red pepper, sliced
¼ cup olives, pitted
3 cups rice, boiled in three cups of salted water and 2 coconut milk
2 hard boiled eggs, sliced
1 can pimiento, sliced
Stuffed olives
Sprinkle chicken and pork with salt and pepper; brown lightly in lard. In a deep skillet sauté, and order; garlic onions and tomatoes. Add the chicken and pork and cover. Cook until tender, adding a small amount of water if needed. Add red pepper, potatoes, olives and peas. When the vegetables and meats are done, remove from the stacks and set aside. Combine rice with mat mixture; add chorizoz. Add the stack that has been set aside; season with salt and continue cooking over low heat until all liquid has been absorbed. Garnish with eggs, pimiento and stuffed olives.