Riz A La Valencienne

Ingredients

• 1 good sized fowl [chicken]
• Pre-made brown fricassee
• 1 pint of tomato sauce
• Red and green peppers
• 1 cup Carolina rice
• 2-3 tbsp olive oil
• Artichokes 
• Tureen dish

Directions

1. Let brown fricassee with fowl simmer for two hours
2. Add red and green peppers to tomato sauce
3. Mix tomato mixture with fricassee and simmer
4. Boil 1 cup of Carolina rice for five minutes
5. Add chicken then rice to a tureen dish
6. Add 2-3 tbsp of olive oil on top of dish
7. Put into moderately hot oven and watch
8. If the dish becomes dry, baste with broth but do not stir the dish
9. Artichokes may be added if desired
10. Serve in tureen dish

Source — Cooking in Old Creole Days.

Prepared by Megan D. Ruffolo

Louisiana Anthology

June 10, 2018