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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "RICE-CHICKEN" "M" "9/8/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "ARROZ CON POLLO" "chicken with rice, a Latin-American pilaf of chicken, various vegetables, tomatoes, olives and spices"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A classic Latin-American dish.
.PP
From PF, page 27.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 6"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "6 qt" "casserole"
.IG "12 inch" "skillet,"
for browning chicken and saut\*(e'ing rice
.sp
.IG "3-1/2 lb" "chicken,"
cut into 10-12 serving pieces; breast meat only works well
.IG "" "salt and pepper,"
to taste
.IG "2 tsp" "ground cumin"
.IG "1 tsp" "ground oregano"
.IG "" "flour"
optional
.sp
.IG "2 Tbsp" "olive oil,"
more as needed
.sp
.IG "1/2 cup" "onions,"
finely chopped
.IG "1 Tbsp" "garlic,"
finely chopped
.IG "1 large" "green pepper,"
cored, seeded, and cut into 1-inch pieces
.IG "1/4 lb" "smoked ham,"
in 1/4-inch cubes
.sp
.IG "1-1/2 cups" "canned crushed tomatoes"
.IG "4" "ripe plum tomatoes,"
peeled, cut into small cubes; or 3 regular tomatoes, peeled, about 2-1/2 cups
.IG "1/2 tsp" "saffron threads"
.IG "1" "bay leaf"
.IG "3 cups" "chicken broth"
.sp
.IG "3 cups" "rice"
.sp
.IG "1 Tbsp" "capers,"
drained
.IG "12" "green olives,"
stuffed with pimientos
.sp
.IG "10-oz pkg" "frozen peas,"
thawed
.IG "1/2 cup" "Parmesan cheese,"
grated
.IG "6-1/2 oz" "fancy pimientos,"
canned, cut into 8 long strips
.sp
.IG "6 oz" "sherry"
.IG "4 Tbsp" "fresh coriander,"
freshly chopped
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Pre-heat oven to 375 F.
.SK 2
Prepare chicken pieces and season them.
.SK 3
Saut\*(e' the chicken in the skillet over medium-high heat (@6-7) 
in the olive oil.
Optionally, dredge with flour just before the saut\*(e'.
Reserve the chicken.
If necessary, clean the skillet.
.SK 4
In the casserole, with olive oil, saut\*(e' the onion, garlic, green pepper
and ham at medium heat (@6), until the vegetables are wilted.
.SK 5
In the skillet, saut\*(e' the rice in olive oil, at medium heat (@6).
The rice grains will first turn translucent, 
then a milky white when done.
.SK 6
While saut\*(e'ing the rice,
add to the casserole the canned crushed tomatoes, 
the tomato cubes, the spices, and the chicken broth.
Bring to the boil, scraping the bottom frequently to prevent burning.
.SK 7
When the rice is done, add to the casserole, mix thoroughly.
Add the capers, olives, and chicken, and stir again.
Bring to the simmer on the stove.
Cover the casserole, place in the oven.
Bake for 20 minutes, 
or longer if needed for the liquid to be completely absorbed by the rice.
Do not lift the cover until after 20 minutes baking.
.SK 8
Uncover and stir in the peas and Parmesan cheese.
Arrange the pimiento strips on top.
Bake 5' in the oven.
Optionally, reserve the cheese to be passed at the table,
if there are guests with cheese allergy.
.SK 9
Uncover and remove the bay leaf or leaves. 
Sprinkle the sherry over the dish,
sprinkle the chopped coriander over the top, and serve.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The rice must be in proper proportion to the liquid.
It may be appropriate to add more than 3 cups rice, 
or less than 3 cups chicken broth.
.PP
Do not forget the sherry - it really does matter.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
complicated, but not difficult.
.I Time:
2 hours preparation, 40 minutes to saut\*(e' chicken, vegetables, and rice; 40 minutes to bake and add final ingredients and garnishes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
