2 cups of water
2 cups of white wine
1 onion chopped
1 tomato chopped
2 tablespoons of salt
1 medium chicken
2 cups of cooked rice
1/2 cup of chopped cilantro
1/2 cup of chopped onion
3 bananas sliced and cut into rounds
1/4 cup of chopped parsley
1/4 cup of melted butter or margarine
1 tablespoon of salt
For the sauce
2 tablespoons of butter
1 clove of garlic minced
2 tablespoons of all-purpose flour
3 cups of chicken broth
1/4 cup of milk
1/2 tablespoon of salt
2 cups of water
2 cups of white wine
1 onion chopped
1 tomato chopped
2 tablespoons of salt
1 medium chicken
2 cups of cooked rice
1/2 cup of chopped cilantro
1/2 cup of chopped onion
3 bananas sliced and cut into rounds
1/4 cup of chopped parsley
1/4 cup of melted butter or margarine
1 tablespoon of salt
For the sauce
2 tablespoons of butter
1 clove of garlic minced
2 tablespoons of all-purpose flour
3 cups of chicken broth
1/4 cup of milk
1/2 tablespoon of salt
In a large pot, combine water, white wine, onions, tomatoes, and 2 tablespoons of salt
Bring to a boil
Let it simmer
Add the chopped chicken and cook until tender
Let it cool slightly
Remove bones
Mix cooked rice, cilantro, onion, banana, parsley, melted butter or margarine, and 1 tablespoon of salt
Layer alternating mixtures of chicken and rice in a baking dish
Drizzle some sauce over each layer of fruit
The final layer should be chicken
Bake for about 30 minutes
For the sauce: melt butter, add flour and garlic, and cook until lightly browned
Add chicken broth, milk, and salt
Stir constantly until thickened
Serve part of the sauce separately
Portion into 6 servings.
