RECIPE
1 fryer [I used a package of chicken thighs]
2 buttons garlic
1/2 pint olive oil
1 onion
1 green pepper
1 two-oz. can small peas
6 ounces tomatoes
1 bay leaf
1 lb. of rice
2 pimentos
2 tablespoons salt
1 1/2 quarts water
Cut chicken in quarters and fry with onions and garlic. When finished add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, rice and green pepper. Stir thoroughly. Place in oven at 350 F for 20 minutes. Garnish with peas and pimentos.
Manny Sanguillén had one of his best seasons as a member of the 1971 Pittsburgh Pirates.
The Panamanian-born catcher hit .319 during the season with 7 home runs and 81 RBIs. He was an NL All Star for the first of three times, and helped the Pirates win the NL East by 7 games over St. Louis. In the 1971 World Series, he batted .379.
Recognized as one of the best catchers of the 70s, Sanguillén spent most of his career in Pittsburgh and was there in 1979 when they won their second World Series of the decade. His lifetime batting average of .296 is the fourth-highest by a catcher post-1945.
In recent years, Sanguillén has remained active as the operator of Manny's BBQ, located behind centerfield at PNC Park. He greets fans in line to buy food, signs autographs and poses for photos.
photos from Cut4/MLB.com
If the Sanguillén recipe in the 1971 Pittsburgh Pirates cookbook is any indication, patrons of Manny's BBQ will be well fed.
This recipe for yellow rice and chicken is massive and could feed an entire starting lineup. The step-by-step procedure does not require any special cooking skills, since all you have to do is keep adding the ingredients to the same pot or large pan, then leaving it to cook until the rice is done. The result is like a chicken paella. The only substitution I made was to use a package of chicken thighs instead of an entire chicken cut in to pieces.
This is a dish that will impress a crowd. Viva Sangy!
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