The Art of Brazilian Cookery/Dolores Botafogo 1999

Baked Chicken, Country Style (Galinha com Arroz a Camponeza)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 4 hours N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 fat chicken, 5 pounds 1/2 cup vinegar 1 clove garlic, minced
1 tablespoon salt 2 tablespoons butter 1/2 cup white wine
6 small tomatoes 6 hard-cooked eggs 1 cup chopped olives
6 slices ham, chopped 3 tablespoons chopped dill pickles 1 basic recipe fluffy rice
2 cups grated Parmesan cheese



1 Soak chicken overnight in vinegar, garlic, and salt. Next day brown the chicken in 1 tablespoon butter, add wine and some water almost to cover. Cover and cook, adding water if necessary. When tender, cool and remove bones. Boil the bones for 1/2 hour in the same liquid in which the chicken was cooked, remove bones, add the tomatoes to liquid. Cook for 25 minutes and strain. Add the other tablespoon of butter, 5 eggs, mashed, 3/4 cup olives, ham, and pickles, pour over chicken and return to flame and cook a few minutes. Grease a casserole and put in layers of chicken and rice alternately, sprinkling each layer with grated cheese. Top layer should be of cheese. Garnish with 1 liced egg and more chopped olives, and brown for 15 minutes in a 350 degree oven.

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