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5 lb Chicken pieces -to taste
4 Heads garlic 1 tb Black pepper
9 lb Onions 3 tb Cooking oil
1 c Red vinegar 1 tb Soy sauce
2 Fresh chili peppers 6 c Long grain white rice
Crushed dried chili peppers 11 1/2 c Water
8 servings
: Wash chicken pieces and pat dry. Divide garlic into cloves and
crush and peel. In a large pot combine onions, garlic, vinegar, fresh
chili peppers and crushed peppers and black pepper. Add chicken pieces.
Stir well and let marinate in this mixture for at least one hour, or cover
and refrigerate overnight. Heat 3 tablespoons oil in a large pan over
medium high heat. Remove chicken pieces from marinate and fry in oil until
browned on all sides. Remove pieces and set aside. Remove onions from
marinate and fry in the same oil until golden brown. Return onions and
chicken to marinate and bring mixture to a boil. Reduce heat and simmer
for two hours or until chicken is cooked through and flavors are blended.
The longer the mixture simmers the more the flavors are developed.
: Meanwhile, in a large pot, coat the bottom with a small amount of
oil. Heat the pot over medium-high heat and brown the rice lightly. Add
water and bring to a boil. Cover and reduce heat to low. Cook for 30 to 50
minutes, until rice is tender and water is absorbed.
: When ready to eat, add salt and pepper and soy sauce to chicken
mixture. To serve, spread rice in a wide flat platter or bowl. Let cool
for 10 minutes. Remove chicken pieces from sauce and distribute over rice.
Pour onions and sauce over the top as desired. Makes 8 to 12 servings