http://www.saltshaker.net/20060905/a-taste-of-hawaii Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 08 Oct 2008 03:15:12 +0000 http://wordpress.org/?v=2.6.2 http://www.saltshaker.net/20060905/a-taste-of-hawaii#comment-1545 SaltShaker » Blog Archive » Poularde Portugaise… More or Less Sat, 09 Sep 2006 13:07:13 +0000 http://www.saltshaker.net/20060905/a-taste-of-hawaii#comment-1545 [...] I made some very minor changes to the ingredients based on what I had - I still had a small bag of those green shishito peppers I used in last weekend’s Casa S dinner, so those substituted for standard green peppers, with much the same flavor, and I had green olive tapenade rather than sliced green olives, and I cut back on the butter (the original recipe used a ½ cup) and increased the olive oil. I browned the chicken breasts in the butter and oil, then added the onion, garlic, and peppers to the pot, cooking them until the onions were just transluscent. Then I added the rice, stirring to coat with the oil, and then the rest of the ingredients down through the wine, along with a couple of cups of water to cook the rice through since I wasn’t doing it separately. Then I covered the whole thing and left it to cook until the rice and chicken were cooked through - at the end, I added the cream and seasoned with parsley, salt and white pepper to taste. Henry, of course, looked at it and declared it a mess and inedible, and then promptly ate a double portion. It was really quite good! Poularde Portugaise As I made it… [...] [...] I made some very minor changes to the ingredients based on what I had - I still had a small bag of those green shishito peppers I used in last weekend’s Casa S dinner, so those substituted for standard green peppers, with much the same flavor, and I had green olive tapenade rather than sliced green olives, and I cut back on the butter (the original recipe used a ½ cup) and increased the olive oil. I browned the chicken breasts in the butter and oil, then added the onion, garlic, and peppers to the pot, cooking them until the onions were just transluscent. Then I added the rice, stirring to coat with the oil, and then the rest of the ingredients down through the wine, along with a couple of cups of water to cook the rice through since I wasn’t doing it separately. Then I covered the whole thing and left it to cook until the rice and chicken were cooked through - at the end, I added the cream and seasoned with parsley, salt and white pepper to taste. Henry, of course, looked at it and declared it a mess and inedible, and then promptly ate a double portion. It was really quite good! Poularde Portugaise As I made it… [...]

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