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CHICKEN-RICE PURLO 1 large onion, diced 3 Tbsp. bacon grease 1 (4 lb.) stewing hen, cut up salt and pepper to taste 4 c. chicken broth from the hen 2 c. uncooked white rice 3 hard-cooked eggs, coarsely chopped Saute onion in bacon drippings until tender. Add cut up chicken and seven cups water. Add salt and pepper. (I like my purlo hot with pepper.) Bring to boil; reduce heat and simmer until done, about 1 1/2 hours. Debone chicken, measure out 4 cups broth. Return to boil and add rice and chopped eggs. Cook, covered, until grains are tender and liquid is absorbed, about 25 to 30 minutes. Other meats or seafood may be substi- tuted for the chicken. (As a child I thought the whole world ate purlo for Sunday dinner.) This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |