Chicken Rice

This recipe comes from Elmer B., courtesy of Southside Gourmet. It sounds delicious and worth trying!

Chicken leg quarters stewed and deboned, served in a white sauce over tumeric and cayenne infused rice. Also known as: I quarti di gamba di pollo hanno stufato ed il deboned ha servito in una salsa bianca sopra il tumeric e nel pepe rosso ha infoso il riso

3 Chicken Leg Quarters

1 Large Onions (2 Cups worth)

2 cup of carrots raw.

2 quarts of water

salt pepper to taste

2 teaspoons tumeric

1 1/4 teaspoon of cayenne pepper (Adjust to your taste I use way more than most people.)

 

Combine in large stew pot

Bring to boil for 10 minutes turn down to simmer for 2 hours

Extract quarters and cool. Debone chicken

Reserve fluid

 

Rice

1 cup of rice and 2 cups of above broth per 2 servings

Bring to boil reduce to simmer 18 minutes.

 

White sauce

In a skillet make a rue of equal parts flour and oil

When yellow to light brown in color slowly add scalded milk till the thickness of choice ( not every body likes same thickness) If it gets too thick thin with remaining broth. Remove from heat and add boned chicken

Put rice in center of plate top with gravy and chicken.