How this recipe came to be...

This is a chicken and rice dish or an "arroz con pollo" in the Spanish tradition. It was taught to me by a pirate from the Barbary Coast who owed more than he could pay after his last visit to The Inn. In order to get back his sword, buckler, boot dagger, and eye patch I forced him to give up this recipe in trade.

Ingredients

Olive oil, 1/2 cup
Chicken, 3-1/2 pounds
salt, pepper
onions, 6 small
garlic, 2 cloves
white wine
chicken stock, 3 cups
oregano, to taste
almonds, blanched and slivered
stuffed olives (green with pimentos, chopped)
rice, 2-1/2 cups (1/2 cup should be wild rice)
mushrooms (1 doz)

What to do...

Clean and cut the chicken as though you were going to fry it.
Cover the bottom of a large cooking pot with 1/2 cup olive oil and place in a pre-heated oven at 325 F.
When the oil is hot place the chicken in it and add 2 tsp salt and 1/2 tsp pepper.
Cook uncovered for 15 minutes.

Add 6 onions, peeled and cut into large chunks, cook for 45 more minutes.
Add 2 cloves garlic, 2 cups raw white rice, 1/2 cup wild rice, 3 cups chicken stock (from a can) 1 cup dry white wine, and more salt and pepper.
Cover and cook for 45 more minutes.

Then add 1 teaspoon of oregano, 3-1/2 ounces blanched almonds, 3/4 cup chopped stuffed green olives and 2 more cups of chicken stock. Cover and keep hot in oven.
Saute 12 medium mushrooms, sliced or quartered in 4 tablespoons butter or margarine, in a skillet, for 5 minutes and then put on top of the dish while it is still in the pot.
Serve hot with white wine, a tossed salad, fresh bread and something chocolate for desert. Any of the above ingredients can be increased or decreased to your taste without serious effect on the dish. But I highly recommend that you use olive oil to start with because it is really good and good for you.