Surprise your visits with this delicious and different chicken pudding recipe. Everyone will enjoy and want to repeat…
INGREDIENTS FOR CHICKEN PUDDING
- Chicken, onion, olive oil, Portuguese chouriço, rice
HOW TO MAKE CHICKEN PUDDING
Cook the chicken in a saucepan with water seasoned with salt, a peeled onion and a sprig of parsley. When the chicken is cooked, drain it and let it cool. Remove the skin and bones and flake the chicken with a fork; set aside.
Peel the skin off of the chouriço and cut into slices. Put the olive oil, chopped onion, bay leaf, the chouriço slices and the chopped garlic in a saucepan and sauté over low heat until the onion begins to turn golden brown. Add the rice and the chicken, season with a little salt and pepper and stir with a spoon. Pour the water (twice the rice volume), stir and boil over high heat. When starts boiling, reduce to low heat and simmer about 10 to 12 minutes. Turn off the heat and sprinkle with chopped parsley.
Grease a bundt pan with margarine. Pour the rice mixture into the prepared pan and bake about 25 minutes until slightly golden. Remove from the oven, unmold and serve with lettuce and tomato salad.
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Chicken pudding
Surprise your visits with this delicious and different chicken pudding recipe. Everyone will enjoy and want to repeat…
5.00 from 1 reviews
- 600 grams (1 1/3 pounds) chicken
- 1 medium onion
- 150 grams (5 1/3 ounces) Portuguese chouriço
- Parsley (to taste)
- 1 small onion to cook the chicken
- 50 ml (1/4 cup) olive oil
- 4 cloves of garlic
- 1 bay leaf
- 250 grams (1 1/4 cups) rice
- Pepper (to taste)
- Salt (to taste)
- Put the chicken in a saucepan with water seasoned with salt, a peeled onion, a sprig of parsley and bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 35 to 40 minutes. When the chicken is cooked, drain it and let it cool. Remove the skin and bones and flake the chicken with a fork; set aside.
- Peel the skin off of the chouriço and cut into slices. Put the olive oil, chopped onion, bay leaf, the chouriço slices and the chopped garlic in a saucepan and sauté over low heat until the onion begins to turn golden brown. Add the rice and the chicken, season with a little salt and pepper and stir with a spoon. Pour the water (twice the rice volume), stir and boil over high heat. When starts boiling, reduce to low heat and simmer about 10 to 12 minutes.
- Turn off the heat and sprinkle with chopped parsley.
- Preheat the oven to 180ºC (350ºF). Grease a bundt pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine.
- Pour the rice mixture into the prepared pan and bake about 25 minutes until slightly golden.
- Remove from the oven, unmold and serve with lettuce and tomato salad.
