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Ingredients |
4 chicken legs
1 tbsp olive oil
2 onions, coarsely chopped
1 sweet red pepper, sliced
1/4 tsp hot pepper flakes
12 cloves garlic, thinly sliced
1/2 lb prosciutto, coarsely chopped
2 tbsp chopped tomatoes
1 cup parboiled rice
1 can (19 oz) tomatoes
1 cup dry white wine
1 orange, peeled, halved crosswise and cut into wedges
2 tbsp black olives, pitted and halved
Salt and pepper
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Method: 1.
Cut chicken legs into drumsticks and thighs. In large deep skillet, heat
oil over medium-high heat, brown chicken, in batches, sprinkling lightly
with salt and pepper. Remove and set aside. |
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2. Drain off all but 2 tbsp drippings from pan, add
onions, red pepper, hot pepper flakes, and salt and pepper to taste; cook
over medium heat for 5 minutes.
Add garlic, prosciutto and tomatoes; cook, stirring, for 2 minutes.
3. Add rice and stir well to coat, add tomatoes
and wine ; bring to boil, scraping up any brown bits from bottom of pan.
4. Top with chicken; tuck orange wedges and olives
around pieces. Cover and bake in 350 F oven for 1 hour or until juices run
clear when chicken is pierced.
Enjoy! |
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