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1. Chicken and Yellow Rice Valenciana

2. Florida Key Lime Pudding Cake

3. Tiramisu Ice Cream

Book Description

Favorite recipes from 83 of Florida's leading cookbooks, all in one book - over 400 Sunshine State Best of the Best recipes.

... (more)

Best of the Best from Florida Cookbook: Selected Recipes from Florida's Favorite Cookbooks

Authors: Gwen McKee, Barbara Moseley

Date: March 2004

ISBN: 1893062457

Publisher: Quail Ridge Press

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An Ybor City specialty.

Servings: 4

• 1 (2 1/2-pound) frying chicken, quartered

• 1/2 cup fresh olive oil

• 2 onions, chopped

• 1 green pepper, chopped

• 1 clove garlic, chopped fine

• 2 tablespoons salt

• 1 bay leaf

• 1 (14 1/2-ounce) can tomatoes, drained

• 1/4 teaspoon pepper

• 2 1/2 cups rice

• 5 cups water plus 2 chicken bouillon cubes

• 1/2 cup sherry wine (optional)

• 1/8 teaspoon saffron

• 1 cup green peas

• 1 dozen green olives

• 1 (2-ounce) jar pimientos

1. Brown chicken in olive oil over medium heat. Remove chicken from pot.




2. Add onions, green pepper, and garlic. Continue cooking until slightly brown, about 5 minutes.




3. Return chicken to pot and stir in salt, bay leaf, tomatoes, and pepper. Add rice, water (in which 2 chicken bouillon cubes have been dissolved), and wine.




4. Dissolve saffron in small amount of water and add to pot (or use a few drops of yellow food coloring mixed with water). Bring to a boil.




5. Bake in preheated oven at 350F for 20 minutes. Garnish with green peas, olives, and pimientos.

More From This Book:

1. Chicken and Yellow Rice Valenciana

2. Florida Key Lime Pudding Cake

3. Tiramisu Ice Cream

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