PORTUGUESE CHICKEN
by Brad Skaja
This recipe was part of a school assignment when I was taking Spanish. I needed to bring a Iberian dish to class. So I looked into some cook books and found this. It was a big hit with the class and has become a family favorite ever since.
INGREDIENTS:
2 POUNDS OF DARK MEAT CHICKEN SKINLESS BONELESS
3 TABLESPOONS OF BUTTER OR MORE
ONE LARGE ONION CHOPPED
2 TABLESPOON FLOUR
2 CLOVES GARLIC MINCED
1/2 CUP WHITE WINE
1/2 CUP CHICKN BROTH
1/2 CUP DICED TOMATOES
1 CAN WHOLE TOMATOES DRAINED CUT INTO HALVES
1/2 CUP CHOPPED FRESH PARSLEY
2 CUPS DRY RICE COOKED IN 2 CUPS WATER, 2 TABLESPOON BUTTER AND SALT
PROCESS:
Cook the rice and set aside
Brown chicken in large skillet adding onion and garlic before completely browned
Mix flour and chicken broth together thouroughly and pour over chicken
Stir with wisk until mixture begins to thicken and then add tomatoes
Add wine and bring back to simmer and let simmer for 10 minutes
You may thin mixture with chicken stock and wine if desired
Stir in chopped parsley and serve over rice.