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One Pot Olympic Poultry recipe

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Features for "One Pot Olympic Poultry"

Served as main course. Non-vegetarian dish.


Ingredients for "One Pot Olympic Poultry"   (Click here for measurement conversion)

Chicken or Turkey parts to match servings desired.
1 quart Chicken Broth or Chicken Soup
1 teaspoon Cilantro
1 teaspoon Ground Correander Seed
1 Tablespoon Oregano
1/4 Onion chopped
1 Clove Garlic minced
1/4 cup Cooking Wine (bitter Orange or other Fruit is best)
1 teaspoon Ground White Pepper
1 Tablespoon Crushed Red Pepper
1 teaspoon Sweet Basil (optional)
1/4 Lemon with rind on
1 cup Rice uncooked




Method for "One Pot Olympic Poultry"

Set to simmer and add chicken soup. 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. 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.


Comments

Serves: 6


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