Ingredients

How to make it

  • FOR THE CHICKEN: Self explanatory. However chop up the ham very small and the oregano too. Mix them into the bread crumbs and make gold both sides in olive oil. Finish in the oven.
  • FOR THE SAUCE: In a sauce pan cook the garlic in the butter for a minute then introduce the brandy. When that has cooked out, put in the almonds and the cream. Slowly reduce by half and melt in the cheese. A little lumpiness is OK also a wee bit of fresh rosemary could be added so long as it does not interfere with the oregano in the chicken coat. Season liberally with the pepper.
  • FOR THE RICE: Boil the rice in the stock/water to which the bay leaves were added. When done, but firm drain it right at the time they are to go into this below:
  • Remove the stones from the olives and chop them and the chorizo to a small size. Chop the scallions roughly. Heat the oil in a saute pan and cook them all for 2-3 minutes.
  • Put in the wine and reduce by half. Dump in the rice and mix well seasoning with the salt and pepper and the parsley. Mix the cumin and chili powder into the sour cream and use it to drizzle over the rice when served with the chicken topped with the bleu cheese sauce and some kind of roasted gourd.

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Reviews & Comments 2

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  • 22566 2 years ago
    You don't fiddle around...
    Nicely Orchestrated...
    You played this recipe out like a 'Stradivarius'
    Kind Regards
    Joyce
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  • NPMarie 2 years ago
    Wow, what a list of ingredients! This sounds lovely:)
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