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Recipes
Arroz con Pollo
Ingredients:
1-2 1/2-3 pound broiler-fryer chicken, cup up
2 tablespoons cooking oil
1 1/2 cups long grain rice
1 cup chopped onion
2 cloves garlic, minced
3 cups water
1 7 1/2 ounce can tomatoes, cut up
1 tablespoon instant chicken bouillon granules (can add more)
1 teaspoon salt
1/4 teaspoon salt (can omit)
1/4 teaspoon pepper
1 cup frozen peas
1 2-ounce can sliced pimiento, drained and chopped
Directions:
1. Sprinkle chicken lightly with salt. In a 12-inch skillet brown chicken in hot oil about 15 minutes. Remove chicken from skillet.
2. In the remaining pan drippings cook and stir rice, onion, and garlic till rice is golden. Add water, untrained tomatoes, bouillon granules, salt, saffron, and pepper. Bring to boiling; stir well.
3. Arrange chicken atop rice mixture. Cover and simmer 30 to 35 minutes or till chicken is tender. Stir in peas and pimento; cover and cook 5 minutes more.
Makes 6 servings. Uncle Ben's Rice is excellent to use in this recipe.

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Here are some items you may find helpful when preparing this dish:

Aluminum Teflon Coated Fry Pan (8")
Price: $18.99

Pot and Pan Cover (8")
Price: $7.99

Chef's Hat - Velcro Close (White 16")
Price: $8.99

Meat/Poultry Pounder
Price: $10.50

Benriner Vegetable Cutter
Price: $39.50

 


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