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  KOSHER CHICKEN    
 
 
  KOSHER CHICKEN RECIPES  
 
INGREDIENTS:
  • 3 lbs Chicken, cut into small pieces

  • 6 Tbs. Extra Virgin Olive Oil

  • 1 Onion, chopped

  • 4 Tbs. Garlic, chopped

  • Salt

  • Pepper

  • 6 Tbs. Parsley, chopped

  • 5  Roasted Piquillo Peppers  “KOSHER”

  • 1 tsp Smoked Paprika

  • 1 pinch of Saffron [replace with Turmeric]

  • 3˝ cups of Chicken Broth “KOSHER”

  • ˝ cup White Wine, dry    “KOSHER”

  • 2 cups White Rice 

INSTRUCTIONS:
  1. Sprinkle the chicken with salt and pepper.

  2. In a large deep skillet  (rice will be cooked here, too) heat the oil and sauté the chicken until golden on all sides.

  3. Remove chicken to a warm platter.

  4. Add the onion, garlic, and parsley to the oil and sauté until the onion is soft.

  5. Add the paprika, saffron, broth, wine, salt, and pepper and bring to a boil.

  6. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains.

  7. Totally submerge the chicken in the rice fully covering it.

  8. Cover and cook over low heat for about 20 minutes.

  9. Turn the rice and the chicken over with a fork from bottom to top.

  10. Cover and simmer for another 10 minutes.

  11. Transfer rice and chicken to a serving platter and garnish with a little parsley.

CHEF’S NOTE: Serve with some good fresh bread and a fresh green salad.

Source: Rabbi Alan Ira Silver

 
   
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