|Chicken Curry #4|
In a large skillet, cook the chicken, patted dry, with the garlic, the black pepper, the cayenne, and the paprika in the oil, covered, over moderate heat for 15 minutes on each side. Drain off all but 2 tbsp of fat from the skillet, add the wine, and cook the chicken, covered, for 1 minute. Transfer the chicken to a serving dish, nap it with the sauce, including the garlic cloves, and serve it with the saffron rice. Serves 4.
Add rice and saute for 1 minute, making sure to coat each grain of rice. Add broth and bring to a boil. Lower and simmer, for 20 minutes. When fully cooked, remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork.
To serve: Place 1/2 cup of rice on plate. Place 2 pieces of chicken on plate, next to rice. Drizzle sauce and garlic cloves over chicken.
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603