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Recipe Name: Arroz Con Pollo-betty Crockers Red Spoon Collection Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

3 Pound(s) Broiler fryer chicken, cut
3/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Paprika
1/4 Teaspoon(s) Pepper
2 1/2 Cup(s) Chicken broth
1 Cup(s) Uncooked regular rice
1 Onion, chopped
1 Teaspoon(s) Garlic salt
1/2 Teaspoon(s) Dried oregano leaves
1/8 Teaspoon(s) Ground tumeric
1 Bay leaf, crumbled
1 Frozen green peas, 10 oz.
thawed and drained
Pimento strips
Pitted ripe olives
Place chicken, skin sides up, in ungreased rectangular baking dish,
13x9x2 inches. Sprinkle with salt, paprika and pepper. Cook uncovered
in 350 oven 30 minutes. Heat broth to boiling. Remove chicken and
drain fat from dish. Mix broth, rice, onion, garlic salt, oregano,
turmeric, bay leaf and peas in baking dish. Top with chicken; cover
with aluminum foil. Cook in oven until rice and thickest pieces of
chicken are done and liquid is absorbed, about 30 minutes. Garnish
with pimento strips and olives. Recipe by: Betty Crockers Red Spoon
Collection Posted to MC-Recipe Digest V1 #913 by The Meades
<> on Nov 17, 1997

Nutrition (calculated from recipe ingredients)
Calories: 448
Calories From Fat: 89
Total Fat: 9.8g
Cholesterol: 192.8mg
Sodium: 1192.5mg
Potassium: 735.9mg
Carbohydrates: 11.3g
Fiber: 1.3g
Sugar: 1.5g
Protein: 73.6g

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