Ingredients
1 1/2 lb. chicken
2 onions, chopped
1 c. uncooked rice
5 carrots, chopped
3 pieces celery
1 (24 oz.) can tomato juice
1 (8 oz.) can whole tomatoes
1 Tbsp. Crisco
paprika
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Essential Korean cooking — foundations, banchan, kimchi, soups
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 350°. Wash, dry and season chicken; set aside. Wash and drain rice. Boil celery and carrots for 2 minutes; save the water. Saute the onions with Crisco. Add paprika to change color. Add rice, chicken, celery and carrots. Add enough water to cover the chicken. Put in oven for 1/2 hour. Add tomatoes and juice. Cook for 1 hour.