Side Pannel
Porro's One Pot Olympic Poultry
Porro's One Pot Olympic Poultry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Poultry
Ingredients List
- Ingredients:
- Chicken or Turkey parts to
- -match servings desired.
- 1 qt Chicken Broth or Chicken
- -Soup
- 1 ts Cilantro
- 1 ts Ground Correander Seed (only
- -if you don't use Cilantro!)
- 1 tb Oregano
- 1/4 sm Onion chopped
- 1 Clove garlic minced
- 1/4 c Cooking wine (bitter orange
- -or other fruit is best)
- 1 ts Ground White pepper
- 1 tb Crushed Red pepper (subst.
- -Cayenne)
- 1 ts Sweet Basil (optional, I
- -like it)
- 1/4 Lemon with rind on
- 1 c Rice uncooked (I don't use
- -pre-cooked type, but either
- -works)
Directions
Choose your large cast iron pot (my usual) or in my case now with no stove,
a West Bend electric fry pan.
Set to simmer and add chicken soup. (I use egg drop by the way, but that's
another step) While broth is warming, wash chicken as you usually do. Add
all seasonings except the peppers. Squeeze the lemon for it's juice and
toss it in without the seeds. When you can see that the broth is just
starting to boil every time the light goes out, you know it's just right,
below boiling temp. You don't want this to boil unless you are in a hurry,
want to do lots of pot watching or you like tough chicken. No need to add
salt or sugar since there is usually more than enough already in the soup.
The chicken should not be covered in liquid, this is not intended to be
soup when you get done.
When you have the temp. fine tuned to true simmer, place the poultry parts
in the broth, meaty side up as possible. Sprinkle on the white and red
pepper, cover the pot and ignore it for as long as you wish the longer the
better, I usually shoot for at least 4 hours. Before serving at least 20
min. before you want to eat, flip the meat and add the rice. Check to make
sure there is enough water, bring up to original level if necessary. This
should turn out fairly thick, and not soup because the rice absorbs most or
all of the liquid. Stir it in well and cover again. When the rice is done
it's finished. Spoon out rice onto plates and place poultry on the side of
it. I like to serve this with a large tossed salad, using Olive Oil, 1 T
lemon juice, 2T Oregano, and 1 clove garlic, or garlic powder. (See Porro's
Italian Salad for details)
I use Cajun seasoning, but wanted this to have a more general appeal, if
you like it hotter, go for it. Sort of a Cajun/Italian recipe. Some other
notes and options. 2 t of parsley won't hurt. Also optional: (it's not cast
in stone, add what you like) fresh sliced mushrooms. I confess, I never
measure any of the above, it's all done by taste, do the same please!
Anytime you use fresh spices it will taste better.
Why I make and eat this. 1) For sporting events, one never knows for
certain when it will be time to eat. Also if you have company that shows up
late on a regular basis, this type of cooking and be on hold for extended
periods of time, without harm. 2) No stove. 3) The slow cooking will make
even a laying hen edible. 4) For a whomped up one pot, one plate dinner it
actually has some taste to it. 5) Sometimes I want something that is easy
and doesn't need tending, this is it. Probably best for family cooking
rather than guests. 6) When I was cooking for three teens I never knew if
any two would every be at home for dinner at the same time. It keeps well
for hours after adding the rice.
a West Bend electric fry pan.
Set to simmer and add chicken soup. (I use egg drop by the way, but that's
another step) While broth is warming, wash chicken as you usually do. Add
all seasonings except the peppers. Squeeze the lemon for it's juice and
toss it in without the seeds. When you can see that the broth is just
starting to boil every time the light goes out, you know it's just right,
below boiling temp. You don't want this to boil unless you are in a hurry,
want to do lots of pot watching or you like tough chicken. No need to add
salt or sugar since there is usually more than enough already in the soup.
The chicken should not be covered in liquid, this is not intended to be
soup when you get done.
When you have the temp. fine tuned to true simmer, place the poultry parts
in the broth, meaty side up as possible. Sprinkle on the white and red
pepper, cover the pot and ignore it for as long as you wish the longer the
better, I usually shoot for at least 4 hours. Before serving at least 20
min. before you want to eat, flip the meat and add the rice. Check to make
sure there is enough water, bring up to original level if necessary. This
should turn out fairly thick, and not soup because the rice absorbs most or
all of the liquid. Stir it in well and cover again. When the rice is done
it's finished. Spoon out rice onto plates and place poultry on the side of
it. I like to serve this with a large tossed salad, using Olive Oil, 1 T
lemon juice, 2T Oregano, and 1 clove garlic, or garlic powder. (See Porro's
Italian Salad for details)
I use Cajun seasoning, but wanted this to have a more general appeal, if
you like it hotter, go for it. Sort of a Cajun/Italian recipe. Some other
notes and options. 2 t of parsley won't hurt. Also optional: (it's not cast
in stone, add what you like) fresh sliced mushrooms. I confess, I never
measure any of the above, it's all done by taste, do the same please!
Anytime you use fresh spices it will taste better.
Why I make and eat this. 1) For sporting events, one never knows for
certain when it will be time to eat. Also if you have company that shows up
late on a regular basis, this type of cooking and be on hold for extended
periods of time, without harm. 2) No stove. 3) The slow cooking will make
even a laying hen edible. 4) For a whomped up one pot, one plate dinner it
actually has some taste to it. 5) Sometimes I want something that is easy
and doesn't need tending, this is it. Probably best for family cooking
rather than guests. 6) When I was cooking for three teens I never knew if
any two would every be at home for dinner at the same time. It keeps well
for hours after adding the rice.
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