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Posted March 14, 2006 by publisher in Cuban Cigars

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Arroz con Pollo
(Yellow rice with chicken)
1 chicken (3 lbs.)
2/3 cups olive oil
1/2 onions
1 sprig parsley
1 green pepper
2 cloves garlic
12 small tomatoes
4 cups chicken broth
1 cup dry wine
2 tbs. salt (approx.)
1/2 tsp. saffron
1/2 tsp. cumin
1/4 tsp. pepper
1 lb. rice
1 can red peppers
1 small petit pois
1 small can asparagus

Cut chicken into eight pieces and brown in hot oil. Remove chicken and saute the onion, parsley, garlic, green pepper in the same oil. Return the chicken to a pan adding the broth, and boil until chicken begins to soften. Add the wine, salt, saffron, cumin, half the red peppers, the water from the red peppers and the petit pois. Bring to a boil and add the rice. Cook over low heat or in a 400 degree F oven for 30 minutes. While cooking, add small portions of water, as needed, so that the rice does not dry up. When done, place on serving dish and garnish with asparagus and red pepper strips.

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  1. Follow up post #1 added on October 12, 2006 by Shnae

    nice recipe!!!

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