"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for CHICKEN AND RICE, by , is from The Gastro Health Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, March 16, 2009



8 pieces of boneless chicken thighs
1 pack of 16 oz. Valencia rice (2 cups)
1 medium onion
1 medium green pepper
1/2 cup of cooking wine
1 teaspoon of garlic powder
1/2 teaspoon of cumin
2 bay leaves
1/2 cup of olive oil
1 tablespoon of salt
1 can of tomato sauce
1 can of red pimentos
1 teaspoon of chicken broth
32 oz. of water
2 envelope of Goya sazon with azafran
Green peas
Red pimento strips


Blend the onion, green pepper, and garlic powder with the cooking wine. Blend the tomato sauce with the red pimentos. Put everything to a boil. Lower to a medium heat and leave it at that temperature for 5 minutes. Lower to a low heat and leave it at that temperature for 20 minutes. Garnish it with green peas and red pimento strips.




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