Rice with Chicken and Fish
Here is a terrific recipe for lunch or dinner.
3 lbs. Kosher Fish Fillets. Cod or any Kosher fish works for this.
2 cups All Purpose Flour
1 cup Bread Crumbs
2 Eggs, beaten
Peanut oil for frying
1 Onion, minced
3 cloves of Garlic, crushed and minced
4 tbs. fresh Parsley, minced
1 pinch of Saffron
1 cup of Kosher Chicken Stock
4 Kosher Chicken Breasts, cut in large chunks
2 Green Bell Peppers, sliced
1 Red Bell Pepper, sliced
1 Hot Pepper, seeded and minced
8 oz Tomato Sauce
3 cups of Whole Grain Rice
6 cups of Kosher Chicken Stock
Salt and a freshly Ground Black Pepper to taste
3 Scallions, thinly sliced for a Garnish
1 tbs. Fresh Parsley, minced for a Garnish.
Cut the fish into small fillets and chunks. Add the flour to a bowl and dredge the fish in the flour. In a separate bowl dip the fish in the eggs and then into the bread crumbs. Fry the fish until it begins to flake and turn golden brown. Set aside.
Add the rice to boiling water and add a little salt to taste. Bring to a boil and reduce the heat to a simmer and cover. Allow the rice to absorb all the liquid.
In a large pan sauté the onions, parsley, and garlic in a little oil until the onion are translucent. Add the saffron, chicken stock, chicken, peppers and sauté until chicken becomes firm. Add the tomato sauce and stir. Add this mixture to the rice and stir. When the rice absorbs the extra liquid transfer to a large serving platter or bowl. Gently add the fried fish to the top of the rice and serve. Garnish with some scallions and parsley. Serve with a fresh salad for a complete meal.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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