Yield: 1 Servings
|1 pounds||Hot Italian sausage; cut into 2 inch lengths|
|\N \N||Water with 3 chicken bouillon|
|\N \N||A large strip of orange peel|
|2 mediums||Chopped red and green peppers|
|2 cans||(2 lb.) Italian tomatoes|
|1½ cup||Uncooked rice|
|1 \N||Clove garlic; minced|
|6 \N||Pieces chicken parts; (roasted) (up to 8)|
Notes: By Mary Jane Blocker, Lehighton. The Times News, PA Choose a heavy fry pan. Place sausage in pan, cover with water to which you add bouillon cubes. Add orange peel; bring to boil. Turn heat to medium, simmer 5 minutes. Pierce meat with a fork for juice to escape, simmer 5 more minutes. Pierce with fork again. Pierce again after 5 more minutes of cooking. Remove meat from pan, reserve the stock. If not enough to make 2 cups, add water. Heat oil in same pan. Add peppers, cut into long strips.
Cook over medium heat 10 minutes. Next add garlic. Cook 1 minute. Next add tomatoes, paprika, oregano, salt and pepper. Cook 7-8 minutes. Remove from heat. Cook rice in salt water till done. Place rice in large casserole dish which has been buttered. Pour stock over rice. Place roasted chicken parts on top. Spread tomato mix around and between chicken. Place cooled sausage around chicken. Bake 350 for
45 minutes. Serve.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998