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Chicken and Rice, Honduran style
Contributed by: Santos Velez
1 stalk celery
1/2 tsp. garlic
1 lb. parboiled rice
1 can corn
1 can peas
1 can mixed vegetables
1 can peas and carrots, mixed
2-4 TBS soy sauce
Put chicken, onion, celery and garlic in a stock pot and fill with water to cover 2 inches above chicken. Simmer until chicken is cooked through and tender, about 40 minutes.
Remove chicken from stock part. Pull meat off bones and shred meat. Discard bones, skin and the rest. Reserve stock.
Put chicken and rice in a deep saucepan and fill with enough stock to cover about an inch over the food. Let simmer for 30 minutes over a low heat.
Drain vegetables and put vegetables in the saucepan with the chicken and rice. Let cook another 15-20 minutes.
Shake soy sauce over chicken and rice mixture and mix in.
(This recipe was contributed as part of a "Cook of the Week" feature.)