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Recipe Name: Arroz Con Pollo #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 4

25 Ounce(s) Boneless chicken breast
sliced into bite-size
1/2 Pound(s) Sliced mushrooms
1 Cup(s) Sliced green onions
1 Cup(s) sherry
1/2 Lemon, sliced
2 Tomatoes, peeled and sliced
White rice
2 Cup(s) Chopped tomatoes
1 Cup(s) Sour cream
Hot sauce or Tabasco sauce
to taste
Enchilada sauce, see index
Saute chicken and mushrooms in butter. Season to taste. Add sherry and
green onions. Heat until the sherry is reduced. Add Pollo Sauce and
lemon. Heat thoroughly. Serve with white rice and tomato wedges.
POLLO SAUCE: To Enchilada Sauce, add other ingredients. Heat together
and serve. CASA LUPITA SEATTLE. WINE: SANGRIA. From the <Micro
Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 686
Calories From Fat: 162
Total Fat: 18.4g
Cholesterol: 180.5mg
Sodium: 532mg
Potassium: 1305.6mg
Carbohydrates: 52.9g
Fiber: 3.8g
Sugar: 22g
Protein: 61.5g

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