Directions:
- Wipe chicken dry and sprinkle with salt& pepper.
- Melt butter in a dutch oven and brown the chicken pieces on all sides; remove and set aside.
- To the same pot, add onions and garlic and saute until onions are soft; add tomatoes, tomato sauce, sugar and cinnamon, then stir in sherry.
- Return the chicken to the dutch oven and correct seasonings with the salt& pepper.
- Simmer for 25 minutes, adding hot water as needed, until chicken is tender (you do want this saucy as you will need a cup of sauce for the rice, plus extra to pour over the finished dish).
- (If you are using lamb, depending on the cut, cook longer as needed until the lamb is tender).
- Remove from the heat.
- In another pot, combine the chicken broth with 1 cup water and 1 cup tomato sauce in which the chicken was cooked; bring to a boil, add the rice, salt lightly, and stir.
- Cover, lower the heat, and simmer for 20 minutes (do not uncover during cooking).
- Remove the rice from the heat, stir gently with a fork and cover, and let stand a few more minutes.
- While the rice is standing, if you wish, reheat the chicken.
- To serve, pack the cooked rice into demitasse cups or teacups and unmold with the chicken on warmed plates.
- Pour more sauce over the chicken and rice.
- If needed, arrange any remaining chicken and rice on a platter and pour more sauce over all.
- NOTES: I've used shoulder lamb chops, lamb stew, and shanks, but my favorite was to sometimes get a thick slice (about 1 1/2 ) from the leg or shoulder from a butcher; it made almost a potted lamb roast that way and was delicious sliced up and served in the same manner as the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1262.46 Kcal (5286 kJ) | ||
| Calories from fat | 418.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.49g | 72% | |
|---|---|---|---|
| Cholesterol | 234.58mg | 78% | |
| Sodium | 711.93mg | 30% | |
| Potassium | 732.31mg | 16% | |
| Total Carbs | 99.53g | 33% | |
| Sugars | 3.74g | 15% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 50.59g | 101% | |
| Vitamin C | 20.6mg | 34% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.3mg | 35% | |
| Calcium | 66.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 205.15 Kcal (859 kJ) | ||
| Calories from fat | 67.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 72% | |
|---|---|---|---|
| Cholesterol | 38.12mg | 78% | |
| Sodium | 115.69mg | 30% | |
| Potassium | 119mg | 16% | |
| Total Carbs | 16.17g | 33% | |
| Sugars | 0.61g | 15% | |
| Dietary Fiber | 0.38g | 9% | |
| Protein | 8.22g | 101% | |
| Vitamin C | 3.3mg | 34% | |
| Iron | 1mg | 35% | |
| Calcium | 10.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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