Portugese Risotto
Portugese Rizotto
3 boullion cubes
1 large chicken (about 5 lb.), chopped into sections
3 carrots, peeled and diced
3 large onions, chopped
1/3 lb. mushrooms, sliced
1 green bell pepper, diced
1 24-oz. can of stewed tomatoes
1½ C. long grain rice
½ C. raisins (optional)
1½ t. Salsa Brava
3 garlic cloves, diced
garlic powder
corn oil (or similar)
salt and pepper
Place chicken and carrots in a pressure cooker. Add 6 cups of water, a teaspoon of salsa brava, the diced garlic, 3 boullion cubes, and a little salt and pepper. Cook thoroughly (15-20 minutes under full pressure). The use of a pressure cooker is not essential.
Remove the chicken and allow to cool a little. Drain excess fat from the stock and boil the rice in a pot with the stock.
Remove all chicken meat from the bones and chop up small. Add a little salt, ½ teaspoon of Salsa Brava, and some garlic powder. Fry the chopped onions in a frying pan or wok. When lightly browned, add the chopped meat and lightly brown. Add the (cooked) rice, the mushrooms, bell pepper and stewed tomatoes. Cook for 10 – 15 minutes.
Keep moist using any remaining stock or water and keep stirring, to prevent sticking to the bottom. A few minutes before serving, add a half a cup of raisins (optional).
