"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Arroz Con Pollo Recipe

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This recipe for Arroz Con Pollo, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Merisa Workman
Added: Sunday, November 25, 2007


4 T olive oil
6 chicken thighs
1 tsp paprika
1 large onion, roughly chopped
2 garlic cloves, finely chopped
1 chorizo sausage, sliced
4 oz cooked ham, diced (I used bacon)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 generous cup brown jasmine rice
2 tomatoes, choped
1/2 c amontillado sherry (I used sparkling grape juice) 3 c chicken stock
1 tsp dried thyme
1 bay leaf
salt and pepper
15 green olives to garnish
chopped fresh parsley to garnish

1. Heat the oil in a wide flame proof casserole. Season the chicken pieces with salt and paprika. Fry until nicely brown all over, then reserve on a plate.
2. Add the onion and garlic to the pan and fry gently until beginning to soften. Add the chorizo and ham and stir-fr. Add the chopped peppers. Cook until they begin to soften.
3. Sprinkle in the drained rice and cook, stirring, for 1-2 minutes. Add the tomatoes, sherry, chicken stock and dreid herbs and season well. Arrange the chicken pieces deep in the
mixture, and tuck in the bay leaf. nl c-v
4. Cover and cook over a very low heat for 30-40 minutes, until the chicken and-retce are done. Stir, then garnish and serve.

Personal Notes:
Personal Notes:
Personal Note* We were studing the history of how the Moors invaded Spain and the effects that has on their culture even today. This meal has many ingrediants that the Moors brought with them. The kids loved the meal and thought it was especially fun to eat it on a low
constructed table on the floor whial sitting on pillows! Infact it is by thier insistance that it is included in this cookbook.




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