| Ingredients: 2 Tablespoon(s) Oil 2 Pound(s) Chicken thighs & legs, Chicken thighs & legs 1/2 Teaspoon(s) Paprika 1 Tablespoon(s) Cilantro, chopped 1/2 Cup(s) Onion, diced 1 Clove garlic, crushed 1 1/2 Cup(s) Water 1/2 Cup(s) White wine 3 Tomatoes, diced 1 Bouillon cube 1 Bay leaf 1/2 Teaspoon(s) Oregano 1 Teaspoon(s) Mixed vegetable seasoning 1/2 Teaspoon(s) Basil 1 Cup(s) celery 1/2 Cup(s) almonds 3/4 Cup(s) Short grain brown rice 3/4 Cup(s) Wild rice 2 Cup(s) Peas |
Directions:
Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready. Date: 6/28/96 7:27 AM From: dlassiter@atsva.com MC-Recipe Digest V1 #133 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 497 Calories From Fat: 153 Total Fat: 17.9g Cholesterol: 0mg Sodium: 106.8mg Potassium: 585.3mg Carbohydrates: 70.8g Fiber: 10.5g Sugar: 7.6g Protein: 14.7g |