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Kip met gele rijst 1
About 1/2 cup olijfolie, divided

1 cut up frying kip or 6 pieces kip

1 medium Spanish ui, chopped

1/2 large groene paprika, chopped

2-3 tenen knoflook, minced

1/4 cup tomatensaus

1 laurierblaadje

1 theelepel. crushed oregano

2 theelepel. zout

Freshly gemalen black peper to taste

1 14 1/2 ounce can low-zout kip bouillon, mixed with water to make 3 cups

1 1 gram envelope Vigo Spanish flavoring and coloring (this is found in the spice section)

Sap of 1/2 citroen (about 1 Eetlepel)

2 cups long grain rijst

1 8 ounce can small peas (optional but is a nice addition)
  • Omschrijving recept: Kipgerechten; Rijstgerechten
  • Bron: Een spaans restaurant in Tampa, Florida

Bereiding

In a heavy skillet over med-high heat, heat enough olie to cover the bottom of the pan. Brown kip on both sides; remove from pan.

While kip browns, heat about 2 TBS. olie (enough to cover bottom of a pan lightly) in a large, heavy sauspan over med-high heat. Saute ui, green peper and knoflook until clear but not brown. Turn down heat, if necessary. Add tomatensaus, laurierblaadje, oregano, zout and peper; stir well. Add kip bouillon, Spanish flavoring and citroen sap.

Add kip, bring to a boil. Reduce heat to medium; cover pan; cook 30 minutes. Remove kip; add rijst to pot, stir well.

Place kip on top of rijst, return to a rapid boil. Cover pot, turn off heat. Let sit 30 minutes covered (Do not lift the lid).

When ready to serve, garnish with the peas that have been warmed.

NOTE: this can be prepared up to 1 day inadvance. To reheat, [lace kip and rijst in a casserole, cover, place in a 350: preheated oven for about 20 minutes or until hot. Garnish and serve

Notities

This recipe is from the one of the Spansih restaurants in Tampa, Florida. The family would go there frequently for this dish. Hope you enjoy it.