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Chicken Calypso

5 tablespoons olive oil
3 1/2-4-pound fryer, cut into serving pieces
2 cups rice
1 medium onion, finely chopped
1 clove garlic, chopped
1 bell pepper, seeded and chopped
1 small hot green pepper, seeded and chopped
1/2 pound mushrooms, sliced
1/2 teaspoon saffron
2-3-inch piece lime peel
1 tablespoon lime juice
3/4 teaspoon Angostura bitters
4 cups chicken stock
Salt, freshly ground pepper to taste
1/4 cup light rum

Heat 3 tablespoons of the olive oil in a skillet and saute the
chicken pieces until brown all over. Remove to a casserole. Add
the rice, onion, garlic, bell pepper, and hot pepper to the oil
remaining in the skillet, and saute, stirring, until the oil is
absorbed, being careful not to let the rice scorch. Add to the
chicken in the casserole. Add the remaining 2 tablespoons of oil
to the skillet and saute the mushrooms over fairly high heat for
5 minutes. Add to the casserole with the saffron, lime peel, lime
juice, bitters, chicken stock, salt and pepper. Cover and simmer
gently until rice and chicken are tender and the liquid is absorbed,
about 1/2 hour. Add the rum and cook, uncovered, for 5 minutes
longer. Serves 6.


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