Chicken With Olives
Muffaletta Olive Relish
Muffaletta
Asopao De Pollo
Chicken and Green Olive Enchiladas
Casserole-Italian Rice


> From: "Tom Hooper" >
> I woukld like too use green olives in cooking. I know you can make
olive
> spreads or pasta with olives. Thanks for your help.


* Exported from MasterCook *

Chicken With Olives

Recipe By :The Frugal Gourmet Cooks with Wine - Jeff Smith
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken -- cut up
3 tablespoons olive oil
5 cloves garlic -- minced
3 onions -- chopped
3 cups fresh tomatoes -- coarsely chopped
6 ounces green olives -- drained
black pepper -- to taste
1 tablespoon oregano
1 cup dry red wine

In a large sauce pan or Dutch oven, over medium heat, brown chicken in
the olive oil. Remove from pan and set aside. Add garlic and onions and
saute until limp. Add tomatoes and olives and saute until tomatoes are
soft.
Add pepper, oregano, wine and chicken. Cover and simmer 30 minutes
Serve hot.


* Exported from MasterCook *

Muffaletta Olive Relish

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup green olives with pimentos
1/2 cup black olives
1/4 cup onion
1/4 cup fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon garlic -- minced
1 teaspoon capers -- optional
1/4 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
1 stalk celery

Coarsely chop all ingredients except olive oil in food processor or
blender. Stir in olive oil and refrigerate at least one hour before using.

NOTES : Will keep for 2 weeks in the refrigerator



* Exported from MasterCook *

Muffaletta

Recipe By :Jeff Smith - The Frugal Gourmet Cooks with Wine
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cloves garlic -- minced
1 cup pimiento stuffed green olives -- chopped
1 cup pitted black olives -- sliced
1 cup red bell pepper -- cut into chunks
1 cup olive oil
3 tablespoons fresh parsley -- chopped
2 tablespoons white wine vinegar
1 loaf Muffaletta Loaf
6 ounces Genoa salami -- thinly sliced
8 ounces provolone cheese -- thinly sliced
8 ounces Muenster cheese -- thinly sliced
6 ounces prosciutto or ham -- thinly sliced

Mix first seven ingredients and let stand overnight.
Cut bread in half horizontally, as if you would for a sandwich. Scoop
out
some of the center of the loaf and drizzle with olive oil, from the olive
salad made the night before, on both sides of the bread. On the bottom
half
place the salami, provolone, Muenster, prosciutto and olive salad.
Top with the other half of the bread, slice into wedges and serve.


* Exported from MasterCook *

Asopao De Pollo

Recipe By :Puerto Rican Chicken and Rice Stew
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- minced
1 3/8 teaspoons oregano
1 teaspoon salt
3 tablespoons butter
1 3 lb. whole chicken -- cut up
1 green pepper -- chopped
2 onions -- chopped
1/2 cup lean ham -- diced
4 tomatoes, seeded -- peeled and chopped
2 cups long-grain white rice
6 cups chicken stock
1 cup frozen peas -- thawed
8 green olives

In a mortar and pestle grind together the garlic, oregano and salt into
a
paste and rub onto all the chicken pieces.
In a Dutch oven, or large casserole, over medium heat, melt butter and
brown chicken pieces on all sides, about 10 - 12 minutes. Remove chicken
from pan set aside and keep warm.
Add the green pepper and onion to the pot and cook slowly for 3
minutes.
Stir in the ham and cook 1 minutes longer. Add tomatoes and cook 2
minutes.
Pour this tomato mixture into a bowl and set aside. return chicken to the
pot and spoon the tomato mixture evenly over the chicken coating each
piece
completely. Reduce heat to low, cover and cook 40 minutes.
Remove chicken from pot, set aside and allow to cool. While chicken
cools
add rice to pot and the stock. Season with salt and pepper to taste and
stir
to mix completely. Replace cover and cook over low heat for 20 minutes.
When chicken is cool enough to handle remove meat, discarding skin and
bones. Cut meat into bite sized chunks. When rice is done add chicken,
along
with the peas. Recover and simmer 10 minutes. Add the olives and simmer 3
minutes longer.
Serve directly from the pot.

NOTES :
Asopao means "soupy" and that's what this Puerto Rican dish should be.


* Exported from MasterCook *

Chicken and Green Olive Enchiladas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 1/2 pound chicken -- quartered
4 14 oz. cans chicken broth
8 tablespoons olive oil
2 cups onion -- finely chopped
3 tablespoons garlic -- chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons chili powder
3 tablespoons all-purpose flour
1/2 ounce semisweet chocolate
16 tortillas -- 6 inch
1 pound Monterey Jack cheese -- coarsely grated
1 cup green olives -- sliced

Place chicken and broth in heavy large pot. Bring to boil. Reduce heat
to
medium-low, partially cover pot and simmer until chicken is cooked, about
30
minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve
broth. Remove chicken skin and bones; discard. Shred chicken coarsely;
transfer to large bowl.

Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1
cup
onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is
almost tender, stirring occasionally, about 10 minutes. Mix in chili
powder
and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase
heat to medium-high. Boil until reduced to 3 cups, stirring occasionally,
about 35 minutes. Remove from heat. Whisk in chocolate; season with salt
and
pepper. Cool.

Heat 1 tablespoon oil in medium skillet over medium heat. Add 1
tortilla
and cook until just pliable, about 20 seconds per side. Transfer to
paper-towel-lined baking sheet. Repeat with remaining tortillas, adding
oil
as needed.

Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking
dishes.
Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3
tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup
chicken over center of each. Roll up tortillas. Arrange seam side down in
1
prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives,
onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas
separately; chill.)

Preheat oven to 375 F. Top enchiladas with remaining sauce, then
sprinkle
with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if
chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let
stand 10 minutes.

Source:
"Bon Appetit - Feb 98"


* Exported from MasterCook *

Casserole-Italian Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 pound Italian sausage -- sliced into rounds
1 onion -- chopped
1 cup brown rice -- uncooked
1 red bell pepper -- thinly sliced
2 carrots -- diced
3 cups chicken stock
1 cup frozen peas -- thawed
8 ounces mushrooms -- sliced
3 tomatoes -- peeled and diced
1/2 cup green olives -- sliced
3 eggs, hard-boiled -- sliced
1/4 cup Parmesan cheese -- grated

In a large skillet, over medium high heat, brown sausage in olive oil.
Add onion and rice. Stir in red bell pepper, carrots and chicken stock.
Bring to a boil, cover, reduce heat and simmer 30 minutes.
Add peas, mushrooms and tomatoes. Heat 5 minutes longer.
Place half the rice mixture into a serving bowl. Top with half the
olives, eggs and cheese. Layer remaining rice mixture over and top with
remaining olives, eggs, and cheese. Serve immediately.

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