rosie's chicken ole'

Name: ROSIE'S CHICKEN OLE'
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: Hawaiian/Polynesian
Ingredients: 3 tablespoon(s) olive oil; 2 tablespoon(s) salted butter; 4 clove(s) garlic, smashed and chopped; 1/3 cup(s) chopped oniion; 6 pound(s) chicken ( your favorite pieces ); 1 can(s) pineapple, slices in natural juice; 1 1/2 cup(s) tomato puree; 1 1/2 cup(s) chicken broth; 1 cup(s) italians sweet vermouth; 1/2 cup(s) coarsely chopped fresh spearmint; 1/4 cup(s) fresh greek oregano; 1 tablespoon(s) salt ( or to taste ); 1/2 teaspoon(s) msg or pinch of mace; 3 cup(s) jasmine rice, ( enough for 6 servings) prepared per directions on package

(1 RATING)

23 Pinches

MARIO MINNELLA

MOHNTON, PA

Updated on Jul 16, 2013

THIS RECIPE BECAME AN INSTANT FAMILY FAVORITE IN 1962, WHEN MISS GINA, OUR LAND LADY IN OAKLAND CALIFORNIA, INVITED US TO SUNDAY DINNER AND SERVED THIS GEM. HER TINY HOUSE WAS LIKE A SERIES OF JEWEL BOX ROOMS; PRISTINE VICTORIAN AND ALWAYS HAD THE AROMA OF LEMON VERBENA. HER STORIES OF WHEN SHE SANG AT THE METROPOLITAN OPERA AND CHATTED WITH CARUSO IN A CHURCH IN ITALY, HER CELEBRITY LOVERS AND "WHY SHE STAYED IN CALIFORNIA" WERE A PART OF THE DINNER - BUT NOT A PART OF THE RECIPE. I HOPE YOU ENJOY IT AS MUCH AS WE DO AND MAKE YOUR OWN MEMORIES AND TELL YOUR OWN STORIES.

Rate

No Image

prep time 20 Min

cook time 1 Hr

method Stove Top

yield 6 serving(s)

Ingredients

3 tablespoons olive oil
2 tablespoons salted butter
4 cloves garlic, smashed and chopped
1/3 cup chopped oniion
6 pounds chicken ( your favorite pieces )
1 can pineapple, slices in natural juice
1 1/2 cups tomato puree
1 1/2 cups chicken broth
1 cup italians sweet vermouth
1/2 cup coarsely chopped fresh spearmint
1/4 cup fresh greek oregano
1 tablespoon salt ( or to taste )
1/2 teaspoon msg or pinch of mace
3 cups jasmine rice, ( enough for 6 servings) prepared per directions on package

How To Make rosie's chicken ole'

Step 1

COMBINE GARLIC, ONION, OLIVE OIL AND CHICKEN IN A MEDIUM SIZED DUTCH OVEN. SIMMER, TURNING CHICKEN TO BEGIN BROWNING ( 5 MIN PER SIDE )

Step 2

ADD ALL THE JUICE FROM THE PINEAPPLE AND ABOUT 1/2 OF THE SLICES OF PINEAPPLE ( RESERVE REMAINING PINEAPPLE SLICES FOR GARNISH )
Step 3

ADD ALL THE OTHER INGREDIENTS NOW, STIR TO COMBINE AND BRING TO A BOIL.
Step 4

REDUCE HEAT TO SIMMER AND COOK 45 MIN TO 1 HOUR ( UNTIL CHICKEN BEGINS TO FALL OF THE BONE )
Step 5

SERVE OVER COOKED JASMINE RICE WITH A SALAD OF MIXED GREENS AND A LIGHT VINEGARETTE DRESSING.
Step 6

EAT, TALK AND MAKE MEMORIES.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes