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Arroz con pollo
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| Artist: |
_ |
| Categories: |
Entrees, Mexican, North American, Poultry, South American |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Oil | | 2
| lbs | Chicken thighs & legs | | 1/2
| tsp | Paprika | | 1
| tbsp | Cilantro, chopped | | 1/2
| cup | Onion, diced | | 1
| | Clove garlic, crushed | | 1 1/2
| cup | Water | | 1/2
| cup | White wine | | 3
| | Tomatoes, diced | | 1
| | Bouillon cube | | 1
| | Bay leaf | | 1/2
| tsp | Oregano | | 1
| tsp | Mixed vegetable seasoning | | 1/2
| tsp | Basil | | 1
| cup | Celery | | 1/2
| cup | Almonds | | 3/4
| cup | Short grain brown rice | | 3/4
| cup | Wild rice | | 2
| cup | Peas |
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Procedures:
| 1 | Heat oil and brown chicken in it for 10 minutes. | | 2 | Add paprika, cilantro, onion and garlic. | | 3 | Saute until onion is clear. | | 4 | Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. | | 5 | Stir in celery, almonds and rice. | | 6 | Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready |
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