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YAKITORE CHICKEN (JAPANESE) Frances Boynton
5 ibs. of chicken breasts or thighs 3 T. sugar

1 C. cooking sherry or sake 1% tsp. pepper (Japanese type)

1 C. soy sauce bamboo sticks (skewers)

Remove the meat from bone. Cut meat into small cubes. Mix other
ingredients--simmer sauce about 15-20 minutes; then cool. Marinate the chicken
pieces in the sauce 3-4 hours or overnight. Thread meat onto bamboo skewers.
Cook over charcoal fire on Hibachi. Turn often. Baste with marinade.

lf necessary to keep this dish for an hour or two, place meat (on skewers) and sauce
in oven in casserole and cover. DELICIOUS! Serve with rice, green salad and
biscuits.

ARROZ CON POLLO (CUBAN) Ethel Reinholt
(RICE WITH CHICKEN)

Y2 C. olive oil % tsp. saffron

3 Ib. fryer chicken (cut up) 1-1% C. rice

1 C. chopped onion 1-28 0z. can tomatoes

1 clove garlic 1-10 oz. can chicken broth

1 green pepper ¥2 C. boiling water

2% tsp. salt ¥Y2 C. stuffed green olives (sliced)

1/8 tsp. pepper 1 small can sweet red peppers

(drained & sliced)
Preheat oven 325°.

Heat olive oil. Brown chicken a few pieces at a time until golden all over. Remove
chicken as it browns and keep warm. Add onion, garlic and green pepper to pan.
Sauté until soft. Add salt, pepper, saffron and rice. Cook, stirring until rice is
golden. Add chicken, tomatoes and broth. Bring toa boil. Preheat oven to 325° and
bake 1 hour. Add % cup boiling water. Place pepper strips and sliced olives on top,,
and bake 20 minutes longer.

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