Free Cooking Recipes

Chicken stuffed with ham and rice and colorfully garnished, this adaptation of a Spanish dish is inexpensive and impressive, but it does take time to prepare.

1 lb. tomatoes, peeled and chopped
1 teaspoon salt
freshly ground pepper

Directions:

Wash the chicken inside and out and dry it using kitchen paper towels. Mix the rice, ham, paprika and salt together and stuff the chicken with the mixture. Pin the neck flap neatly over the back with a small skewer.

Heat the butter and oil in a heavy stewing pan. Lightly brown the chicken on all sides. Add the onion and the bouquet garni. Lower the heat, cover and cook for about 1 hour, or until the chicken is tender.

While the chicken is cooking, make the garnish. Heat the oil in a frying-pan over moderate heat. Sauté the onions for 2 to 3 minutes. Add the peppers, tomatoes,  salt and 5 grindings of pepper and cook gently until the vegetables are soft. Set aside and keep hot.

Remove the chicken from the pan. Place on a heated serving dish. Remove the skewer. Surround with the garnish.

Discard the onion and bouquet garni from the stew pan. Place the pan on a high heat. Sprinkle in the flour, stirring constantly with a wooden spoon. Stir in the tomato purée and the wine. Still stirring, bring to the boil. Pour over the chicken. Serve immediately.

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