The Ellis Island Immigrant Cookbook
Hailed as “One of the year’s more engaging cookbooks...” by the New York Times, the book has sold well over 100,000 copies.
“…a one of a kind collection of heartwarming stories and authentic recipes that you’ll want to have for your cooking library…these recipes recall special memories of far away lands or of dearly loved relatives…much more than a recipe compilation, it is a personal journey with stories and reminiscences that will touch your heart.” ~ Better Homes and Gardens Cook Book Club
Arroz Con Pollo – adapted from the Ellis Island Immigrant Cook Book
Ingredients:
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3 lbs. of chicken pieces (I used breasts and thighs cut into smaller pieces)
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1 lb. ground pork
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1/2 cup olive oil
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1 medium onion, chopped
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1 green pepper sliced thinly
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1 large tomato, peeled, seeded & chopped
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2 cloves of garlic, minced
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¼ cup chopped parsley
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2 cups uncooked rice
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3 cups hot chicken broth divided
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juice of ½ a lemon
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1 tsp. saffron
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1/4 cup dry white wine
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1 bay leaf
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1 tsp. salt
Equipment – You’ll need a large oven proof pan with a cover for this. Mine is 15 inches. If you don’t have one that big, cut the recipe in half.
Preparation:
Preheat the oven to 325°. Heat the oil in a pan and sauté the chicken until golden brown. Do same to pork and remove.
Sauté the pepper and onion in the drippings until the onions are transparent. Add tomato, parsley, garlic and bay leaf. Mix well and cook until soft. Set skillet aside.
Add the chicken and pork to the pan with the vegetables. Take 1 cup of broth and dissolve the saffron in it. Add the wine and lemon juice to the broth and pour this mixture into the skillet over the chicken and pork. Cover and cook over medium heat about 10 minutes. Taste for seasoning.
Add the rice between the chicken pieces. Add the remaining 2 cups of broth. Stir carefully. Bring to a boil. Cover and place in the preheated 325° oven for 20-25 minutes or until the rice is done. Remove, let stand 15 minutes covered.
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