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Coq Au Vin With Yellow Rice


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  • 1 broiler cut into 8 pieces
  • 1/2 cup peanut oil
  • 1 cup chopped onion
  • 2 garlic cloves minced
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 3 tablespoons lemon juice
  • 1 cup Rhone red wine (we use Chateauneuf du Pape)
  • 1/2 cup oil
  • 1 1/2 large onions minced
  • 1 garlic clove
  • 1/4 teaspoon oregano
  • 1 tablespoon lemon juice
  • 1/2 cup canned tomatoes
  • 1 1/2 cups chicken broth with
  • 1 package Bijol see * Note
  • 3/4 teaspoons salt
  • 1 1/2 cups rice


Servings 4


Step 1

* Note: Bijol may be obtained at Spanish-American groceries. If you have difficulty purchasing it, write to The Jeronimo, P.O. Box 155, Walker Valley, NY, 12588

Saute pieces of chicken until brown in a large skillet with peanut oil in it. Remove and place on paper towel to drain. In this same oil simmer onion, garlic, oregano, salt, and lemon juice.

Place above over chicken pieces in a covered roasting pan. Bake for 45 minutes in a 350 degree oven. In the last 10 minutes, add wine and uncover chicken.

For the Yellow Rice: Saute oil, onions, garlic, oregano, lemon juice, and canned tomatoes to a simmer in a heavy saucepan. Add chicken broth and salt to above saute. When all boils, add rice. Cook until done about 20 minutes. Garnish with pieces of pimiento.

This recipe yields 4 servings.

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