"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Latin Chicken and Rice Pot Recipe

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This recipe for Latin Chicken and Rice Pot, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joe Vannucci
Added: Monday, September 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 T. extra-virgin olive oil
2 T. butter
1 lb. boneless, skinless chicken, breasts or thighs, cut into bite size pieces
Salt and pepper
2 c. white rice
3 c. chicken stock
1 tsp. poultry seasoning
1 T. Sazon seasoning blend (Goya)
1 c. tomato sauce
1/4 c. golden raisins
1 c. Spanish olives with pimentos, drained and chopped

Directions:
Directions:
Preheat a medium pot over medium heat; add olive oil and butter. When butter melts, add cut up chicken. Season the chicken with salt and pepper.

Stir and lightly brown the chicken; then add rice and cook 2 minutes. Add chicken stock, poultry seasoning, tomato sauce, raisins and olives.

Bring the stock to a quick boil and then reduce heat to low and cook 15 minutes, until rice is tender but still a lttle chewy in the center.

Serve in shallow bowls with salsa on the side.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is an adaptation of one of the first recipes that I saw Rachel Ray make on her 30 Minute Meal Show.....and is quick and easy to make. The Sazon seasoning is found in the Spanish section of the grocery store.

 

 

 

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