Caribbean Chicken With Limes
|Broiler fryer chicken||3 Pound, cut up|
|Lime juice||3 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Tomatoes||2 , chopped|
|Onion||1 Large, chopped|
|Celery stalks||1 , sliced|
|Garlic||1 Clove (5 gm), chopped|
|Worcestershire sauce||2 Teaspoon|
|Shredded cabbage||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Uncooked regular rice||1 Cup (16 tbs)|
|Snipped parsley||1 Tablespoon|
|Instant chicken bouillon||2 Teaspoon|
|Grated lime peel||1⁄2 Teaspoon|
Place chicken in shallow glass or plastic dish; sprinkle with 1 teaspoon salt.
Pour lime juice over chicken.
Cover and refrigerate about 1 hour.
Heat oil in Dutch oven or 12-inch skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Drain fat from Dutch oven.
Add water, tomatoes, onion, celery, garlic, Worcestershire sauce, 1 teaspoon salt and the pepper.
Heat to boiling; reduce heat.
Cover and simmer 30 minutes.
Cover and simmer until thickest pieces of chicken are done, 10 to 15 minutes.
Heat water, rice, parsley, bouillon and lime peel to boiling, stirring once or twice; reduce heat.
Cover and simmer until liquid is absorbed, about 14 minutes.
Fluff rice lightly with fork; cover and let steam for 5 to 10 minutes.