|Culinary Jottings for Madras|
Facsimile of an 1885 title intended for the British in India. Not only are the recipes clear and still useful today as well as being a clear refle...
Tip: Try con pimientos for more results.
1 - 10 of 13 for arroz con pimientos
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1. Lave bien ... tazas de agua con las 5 cucharaditas ... el tomate, el pimiento y los ajies ... las puntas de esparragos y tiras de pimientos morrones.
Sprinkle chicken with a little salt and pepper; brown in hot oil. Remove chicken. Reserve 2 tablespoons drippings in pan. Add rice, onion and garlic; ...
Heat oil in a cooking pot, saute sofrito, chicken, sazon seasoning; add tomato sauce when chicken is brown then add water and salt. All this at ...
Sauté achiotes in oil until oil is well colored. Remove achiotes and discard. Cook chickens in oil until brown. Add remaining ingredients, ...
Saute in oil ... rice and salt, pepper, saffron and parsley. Cook until rice is tender and dry. (Rice will be a tan color.) Garnish with pimiento; serve.
Mix salt, garlic, ... chicken out and add it to the rice after rice is almost done. Garnish with strips of pimiento and peas. Always toss rice, do not stir.
Cook chicken off ... pepper and onions in butter. Add pimiento and tomato sauce. Stir in chili powder. Add chicken. Serve over cooked rice. Serves 6 to 8.
Serves: 6. Marinate: ... Turn again. Cover and cook over low heat for 15 minutes or until rice is cooked. Before serving garnish with peas and pimientos.
Brown chicken parts ... Stir in sherry. Ring edge with peas. Simmer, covered all the time, 10 more minutes. Garnish with olives and pimiento. 8 servings.
Wipe chicken pieces ... peas, olives and pimiento strips over top; ... chicken is tender and peas are cooked. Serve hot, right from the Dutch oven. Serves 6.
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