Thursday, June 19, 2014

Club Delisa - Chicken n Rice



5521 South State Street, Chicago, IL

 

While possibly not the most prestigious club on Chicago’s South Side, but Club DeLisa played a major role in the city's association with jazz, blues, rhythm and blues and soul music. 

Club DeLisa was owned by the four DeLisa brothers, and opened inn 1934. In 1941, the original building burned down but was soon replaced with the New Club DeLisa. Nightly entertainment at the club was in a variety-show format. The show featured singers, comedians, dancers, and the DeLisa Chorines, accompanied by a house band that ranged in size from 7 to 12 pieces, depending on the club's revenues. Another less heralded source of revenue was gambling, in the club's basement.

Among the musicians and performers associated with the venue over the years were
Red Saunders, whose band was in residence from 1937–45 and 1947–58, Fletcher Henderson, Count Basie, Sun Ra, Johnny Pate, Joe Williams, LaVaughn Robinson, George Kirby, Sonny Cohn, Earl Washington, Leon Washington, Albert Ammons, LaVern Baker, and Reverend Gatemouth Moore (1946–1947 and 1948–1949).

The Club DeLisa closed its doors in February 1958, after the deaths of two of the DeLisa brothers. It was reopened under new ownership as The Club in 1966 where it carried on the musical tradition of Delisa.
 
source: wikipedia.com



Fletcher Henderson & his Orchestra

Fletcher Henderson (December 18, 1897 – December 29, 1952) was important in the development of big band jazz and swing music. His was one of the most prolific black musical arrangers and a regular performer at Club DeLisa.  

Club DeLisa’s
Chicken n’ Rice 

 4 boneless chicken breasts ½ c. oil
1 c. uncooked white rice ½ white onion (diced)
1 clove minced garlic 1 (8 oz) can Tomato Sauce
2½ c. boiling water salt and pepper to taste 
 
 
 
In a large skillet, add oil and set heat to medium high.
 
Place chicken in skillet. Cook until brown on the outside. Remove chicken, place in a bowl, and set aside. 

Add rice to the skillet, and toast until light brown
(about 1-2 minutes).

Add onion, salt and pepper, and cook for 1 minute or until the diced onions become soft.

Add garlic and continue to cook for an additional 30 seconds.
Add tomato sauce and water then stir well. Bring to a boil.

Add chicken and cover pan with a lid.

Reduce heat to low and simmer for 30 minutes or until rice is done and chicken is cooked through. 


 


 



 




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