|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
1 - 8 of 8 for caribbean chicken rice
Crush and mix B in a mortar. 1. Wash chicken and divide each ... cups if regular rice is used, or ... drain and garnish the rice. Serve at once. Serves 8.
Mash in a ... 1 tomato Rub chicken parts with ingredients ... large spoon turn rice from bottom to ... Heat pimientos and garnish the rice. Serve at once.
Crush and mix in a mortar. Wash chicken and divide each ... if long grain rice is used. Reserve ... their juice, drain, and garnish the rice. Serve at once.
Crush and mix ... Chop vegetables. Wash chicken and divide each ... cups, if regular rice is used, and ... juice, drain, and garnish the rice. Serve at once.
Chop onion, peppers, ... very fine. Dice chicken meat in small ... heat; cook them for 3-4 minutes. Add chicken and stir it. Add chicken stock and egg shade.
Peel shrimp; remove ... aside. Meanwhile, prepare rice. Cut onion ... minutes. Pour in chicken broth; stir in ... "C". Serve shrimp and peppers over pilaf.
Chop onion and mince garlic. Brown chicken in oil. Saute ... heat to boil, then simmer covered 30 minutes. Add rice and ham and simmer 20 minutes covered.
Cut chicken in 1" cubes. ... flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired. Makes 4 to 5 servings.
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