This recipe came to us from a descendant of the first Spanish
explorer whose ship capsized off the coast of Douglas, Michigan
in the year 1837, looking for a secret stash of Saffron that
was said to be harvested by the local Pokagon band of the
Potawatomi Indian Tribe (like they ever found the fountain
of youth either). Being the only survivor, the Pokagon's accepted
her into the tribe and to this day this recipe has been handed
down through her family.
2 tp. olive oil
One-half cup chopped onio
n One-half cup chopped celery
One-half cup chopped green pepper
2 cloves garlic, minced
1 whole skinless chicken breast, cut up into half-inch pieces
1 cup uncooked brown rice
One-half tp. ground black pepper
1 Tb. chili powder
1 can (14.5 oz.) low-sodium chicken broth
1 can (10 oz.) Rotel mild diced tomatoes & green chilies,
Heat oil in a large pan; add next 5 ingredients (through
chicken) and sauté 10 minutes or until chicken is cooked.
Add rice and rest of ingredients; bring to a boil. Cover,
reduce heat, and simmer 40 minutes or until rice is tender.
RETURN TO RECIPE