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Associate.com - Share Your Recipe!

Recipe Name: Arroz Con Pollo #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Chicken, about 3 lbs.
cut into 6-8 serving
pieces
Salt
Fresh ground black pepper
1 Cup(s) COOKING OIL
1 Clove garlic, peeled
1/2 Pound(s) Pork shoulder, cut into
bite-size pieces
1/4 Pound(s) Smoked ham, cut in small
chunks
1 Cup(s) Finely chopped onion
1 Green bell pepper
sliced into thin strips
1 Tablespoon(s) Finely chopped garlic
2 Cup(s) Long grain rice
1 6-oz tomato paste
1 Teaspoon(s) Saffron threads, crushed
soaked in
1/2 Cup(s) Water
1 Red pimento, cut in strips
1/2 Cup(s) Dry white wine
4 Cup(s) Boiling water
1 Cup(s) Fresh or frozen green peas
1/2 Cup(s) Each green & black pitted, Each green & black pitted
Olives
6 up to
8 Shrimp, shelled &
deveined cut in half
1 Tablespoon(s) Finely chopped parsley
Directions:
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a
large, flame-proof casserole dish or a large pot suitable for table
service, heat the oil and garlic clove over moderate heat until the
garlic begins to turn brown. Remove the garlic and discard. Add to the
hot oil the chicken, pork, and ham. Cook until browned evenly, about
10 minutes. Remove the chicken and set aside. To the pork and ham, add
the chopped onion, bell pepper, and garlic. Saute until the onion is
translucent and the pepper soft, about 5 minutes. Add the rice,
stirring well to absorb liquids. Stir in the tomato paste. Add the
saffron water, the white wine, and the boiling water. Add salt, about
2 tsp., and fresh ground black pepper, about 1 tsp. to taste. Return
the chicken to the pot. Bring to a boil, then reduce heat to low. Stir
in the peas, pimento, olives, shrimp, and parsley. Bring to a boil
again. Immediately reduce the heat, cover, and simmer 20 to 30 minutes
or until the chicken is tender and the rice has absorbed all the
liquid. Serve directly from the casserole or pot. Note: For perfect
rice, use 2-1/2 cups of liquid for each cup of rice. For a richer
taste, use chicken stock or fortify water with chicken base or
bouillon cubes. CASA GRANDE E. 200TH SOUTH, SALT LAKE CITY WINE:
TORRES SANGRIA DE TORRO From the <Micro Cookbook Collection of Mexican
Recipes>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 669
Calories From Fat: 395
Total Fat: 44.5g
Cholesterol: 42.6mg
Sodium: 2872.7mg
Potassium: 943.4mg
Carbohydrates: 43.3g
Fiber: 3.6g
Sugar: 14.9g
Protein: 22g


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