Alcachofas Salteadas con Jamón
1 (14 ounce) can artichoke
2 tablespoons olive oil
or vegetable oil
1/4 cup chopped prosciutto or Serrano ham
1/8 teaspoon coarsely-ground pepper
Cut artichoke hearts into halves.
Heat oil in 10-inch skillet until hot. Cook and stir artichoke hearts and prosciutto in oil over medium heat until hot and hearts are light golden brown, 6 to 8 minutes.
Stir in pepper. Sprinkle with parsley.
Yields 3 or 4 servings.
Chicken with Red Peppers (Spain)
2 tablespoons vegetable oil
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 medium onion
1 clove garlic, chopped
3 medium red bell peppers, cut into thin strips
2 medium tomatoes, chopped
1/2 cup chopped prosciutto (about 2 ounces)
1 teaspoon salt
1/4 teaspoon pepper
Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes; remove chicken. Cook and stir onion and garlic in oil until onion is tender.
Stir in remaining ingredients. Heat to boiling; reduce heat. Return chicken to skillet. Simmer uncovered, turning chicken pieces occasionally, until thickest pieces of chicken are done, about 40 minutes.
Remove chicken to warm platter; keep warm. Cook and stir sauce over medium heat until very thick, about 5 minutes; serve over chicken. Garnish with ripe or Kalamata olives if desired.
Yields 6 servings.
Spanish Lentils and Rice
Posted by Keplerkid at recipegoldmine.com 1/6/2002 11:16 am
Source: Bob's Red Mill
1 cup lentils
2 cups water
1 medium onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup rice (basmati is very good)
2 medium tomatoes, coarsely chopped
2 cups chicken broth
Salt and pepper, to taste
Prepare lentils: Rinse and sort lentils. Cook lentils in water for 20 minutes. Drain.
Prepare rice: Saute the onion and garlic in the olive oil until onion is translucent. Add rice and saute until rice is translucent, stirring frequently.
Prepare final dish: To the rice mixture, add lentils, tomatoes, and broth. Bring to a boil, lower heat and partially cover. Cook for an additional 30 minutes or until rice and lentils are tender. Add salt and pepper to taste.
Yield: 6 cups
I'll be doing mine on Sunday. Paul's taking me to dinner Saturday night.