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CHICKEN AND RICE Recipe

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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.

Contributor:  
Contributor:  

Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS:

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

Directions:
Directions:
DIRECTIONS:

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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