Lately I have been reading a lot of books by Michael Connelly, and I just got through reading Trunk Music, one of the Los Angeles detective Hieronymus “Harry” Bosch series of books. I really liked this one, and there was even a part where Harry cooked dinner for this friend, Eleanor Wish.
It’s getting a little colder, even though we just had the Summer Solstice, but that’s LA for you. What Harry and Eleanor has for dinner sounded really good, and I had most of the same ingredients.
This will remind you a lot of jambalaya, and Spane thought it was at first. I just said it was chicken and rice and what ever we had in the pantry. It was good, we had seconds.
Recipe: Chicken and Rice Paprika Inspired By Hieronymus Bosch
Summary: A good way to use up left over chicken, sausage or what have you
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3/4 cup rice
- 1 teaspoon unsalted butter
- 2 tablespoons Armenian Red Pepper Sauce
- Juice of one can of chopped tomatoes
- Can of chopped tomatoes
- 1 tablespoon Marsala wine
- 1 teaspoon chicken base
- 1 cup or so hot water
- 2 cups cooked chicken, broken up into bite size pieces
- Frozen Whole Green Beans, 1/4 of a bag
- Sour cream for garnish
- Preheat a large pan on the stove, and add the oil.
- Add the garlic and then the onion, and let them saute until they are translucent.
- Add the rice, and stir frequently to thoroughly coat.
- Add the butter, and stir it into the rice.
- Add the pepper sauce, and stir that into the rice.
- Add the Marsala and stir that in.
- Lower the heat to very low.
- Using a measuring cup, pour the tomato juice from the can of chopped tomatoes. Set the tomatoes aside.
- Add the chicken base to the measuring cup, and stir thoroughly.
- Add a little over a cup of very hot water, you should have about 1 1/2 cups of liquid by this time. Stir again to make sure the chicken base is dissolved.
- Add the tomatoes to the pot, and finally add the chicken base mixture.
- Stir and cover.
- Check after 15 minutes. If you do not have enough liquid, add some more water, and stir the pot.
- Add the chicken and stir again, testing the rice as you go.
- The rice should be finished in another 5 to 7 minutes.
- When the rice is tender, add the frozen green beans, cover, and cook for an additional 5 minutes.
- Serve with a dollop of sour cream.
Don’t break the bank using Marsala wine, just get the Marsala Cooking Wine, but be sure not to add any additional salt.
You could use whatever meat you have, sausage, or shrimp, or just about anything left over.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (General)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.