Guatemalan Festive Chicken2 pounds cleaned chicken pieces, frozen or fresh chicken wings1. Brown chicken pieces with vegetable oil in large saute pan. Drain oil, remove chicken. 2. Add margarine, diced onions, celery, carrots, and finely chopped garlic. Saute vegetables slightly, add rice to pan and continue to saute until rice browns lightly. 3. Dissolve chicken bouillon cubes in hot water and pour over rice and vegetables. 4. Replace chicken in pan and over. Simmer until liquid is just about absorbed. 5. Add green olives and finish cooking until rice is tender and all liquid is absorbed. 6. Remove rice and chicken to large casserole dish with lid. Top off dish with fresh sliced onion and sliced hard boiled eggs. 7. Shake paprika over top and sprinkle with chopped parsley. 8. Let set 10 minutes before serving with lid on casserole dish, allowing fresh onion to slightly steam. Gale A. Ort, 7421 Sharon-Mercer Road, Mercer |
