Bajan Fowl Down in Rice

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            FOOD FUNNY
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Thanks to reader Tabatha for this true food funny:

Yesterday morning as I was diligently trying to spread the butter
around on my five-year-old son Dashiell's waffles so it would melt,
Dash looks up at me and said, "What are you doing that for? I want
butter, not butter juice."

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            TODAY'S RECIPE
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"Bajan" is the adjective used to describe people and things from
Barbados, one of the English-speaking islands of the Caribbean. This
dish would be called "arroz con pollo" in many other parts of the
Caribbean, and here's how it's done with a British twist.

Bajan Fowl Down in Rice

3 - 4 lbs (1.35 - 1.8 Kg) chicken pieces
1/4 cup (60 ml) lime or lemon juice
1 tsp (5 ml) salt
2 cups (500 ml) chicken stock
2 cups (500 ml) long-grain rice
2 - 3 sprigs parsley
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste

For the sauce:
2 medium onions, thinly sliced
2 medium tomatoes, chopped
3 Tbs (45 ml) butter
1 tsp (5 ml) dry mustard
Salt and freshly ground pepper to taste

Combine the chicken pieces, salt, and lemon juice in a bowl, toss to
coat the chicken, and let sit at room temperature for 1 hour. Discard
the liquid and place the chicken pieces in a heavy pot or flame-proof
casserole. Add the chicken stock and bring to a boil. Reduce the
heat and simmer covered for 40 minutes. Remove the chicken pieces and
set aside. Measure the liquid in the pot and add enough water to make
4 cups (1 L). Add the rice, parsley, bay leaf, thyme, salt, and
pepper and bring to a boil. Add the chicken pieces, reduce the heat,
and simmer covered until all the liquid is absorbed and the rice is
tender, about 20 minutes. Meanwhile, combine the ingredients for the
sauce in a saucepan and bring to a boil over moderate heat. Reduce
the heat and simmer covered for 5 minutes. Serve the chicken on a bed
of rice and topped with the sauce. Serves 6 to 8.
Received on Thu Apr 1 11:06:20 2004