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Arroz con Pollo (Oven-baked) Recipe

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This recipe for Arroz con Pollo (Oven-baked), by , is from The Family, Friends and Fun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine McCloud
Added: Friday, September 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 Boneless Chicken thighs
1 pkg long grain white rice
1 onion, sliced
1 small can peas and carrots
2 tbsp imported nonpareil capers
12 green olives w/pimento, sliced
1/4 tsp spanish saffron
1/4 tsp yellow tumerick
1 tsp salt
1 tsp pepper
4 cups chicken broth

Directions:
Directions:
Wash chicken pieces and place in pot with three to four slices onion. Cover with water and boil until done. Remove chicken and place in roaster. Add entire pkg of uncooked rice and all remaining ingredients. (chop the remaining slices of onion and add with the remaining ingredients). Cover and bake at 350 for approx. 20-25 minutes. Remove from oven and check rice for doneness.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
One small can of tomatoe sauce may be used in place of Tumerick. The Tumerick is used to add yellow color to the rice.

 

 

 

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