CHICKEN PAELLA PERDUEServes 68 This is the Perdue

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CHICKEN PAELLA PERDUEServes 6-8
This is the Perdue version of the traditional paella. The
authentic Spanish version takes all day to make -a Ive
watched cooks in Spain do it. Youll notice that the
saffron in this paella is optional. Thats because the
last time I looked at the price for it in the spice jars in
the supermarket, I calculated that saffron costs more than
gold dust. However, you only need to use a couple of
strands of it at a time so its not totally out of line.
If you cant find it or dont want to use it, this recipe
will still taste good$just different. It will also look
different because saffron imparts an attractive yellow to
the rice. Incidentally, the reason saffron costs so much
is that its made from the dried stigma of the saffron
crocus and it takes 225,000 stigmas to make a pound of
saffron.
1 chicken, cut in serving pieces
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1 small clove garlic, minced
8 tablespoons butter or margarine, melted, divided
2 cups quick-cooking rice, uncooked
1/4 cup chopped onion
1/2 teaspoon paprika
1 tablespoon minced, fresh parsley
1/2 teaspoon seafood seasoning
2-3 filaments teaspoon saffron (optional)
1/2 cup fresh or 1 can (8-ounces) minced, soft shell clams
2 tablespoons clam juice
1 cup canned chicken broth
1/2 pound backfin crabmeat
1 cup peas
1 dozen small clams (on the half-shell)
1 package (9 ounces) frozen artichokes, cooked
1 jar (2 ounces) pimento strips
Preheat oven to 350oF. Place chicken in single layer, skin
side up, in shallow baking dish; season with salt, pepper
and garlic. Pour 4 tablespoons of the butter or margarine
over chicken; cover and bake for 45 minutes or until cooked
through, uncovering during last 20 minutes for browning.
While chicken is baking, in a large skillet over medium
heat, melt remaining butter. Add the uncooked rice and
onions and saute until lightly browned. Add paprika,
parsley, seafood seasoning, saffron, minced clams, clam
juice and chicken broth. Simmer over very low heat for 15
minutes. In the shallow baking dish, leave 2/3 of the
chicken; add the rice mixture, the crabmeat and peas in
layers. As garnish, place on top of this, the remaining
chicken, all of the clams in the half-shell, cooked
artichokes and pimento. Cover and bake at 350o for 10-15
minutes to heat through.
CHICKEN PICCATAServes 4
Franks good friend, Sue Hess, from Ocean City, Maryland
is a busy lady who entertains frequently and likes to be
efficient when doing it. As she puts it, “I dont like to
have to invent every part of the wheel all over again for
each party. I use the same plan over and over again. I
know which platters Ill use for hors doeuvres, I know
where Im going to put the cocktail napkins, and when to
start peeling the corn. When I find one recipe that I can
count on, I use it often enough and make it often enough so
Ive got the preparation down to a science. This Chicken
Piccata is one of my favorites to repeat for parties.”
4 skinless, boneless chicken breast halves or 1 thin sliced
boneless roaster breast
1/4 cup flour
1/4 cup (1/2 stick) butter or margarine
juice of 1 lemon
1/2 cup chicken broth
4 lemon slices
1/4 cup minced, fresh parsley
Salt and ground pepper to taste
Slice each breast in half lengthwise, butterfly-style. You
should end up with 8 thin, flat pieces. Skip the previous
step if you are using thin sliced boneless roaster breasts.