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

Abuela Luisa's "Arroz con Pollo" Recipe

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This recipe for Abuela Luisa's "Arroz con Pollo", by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachel Garazi
Added: Wednesday, July 9, 2008


1 onion
1/2 green pepper
1 can sweet peas (drained)
1/2 tomato
1 chicken
1 chicken bouillon cube
black pepper
ground cumin
2 bay leaves
14 oz. bag of Mahatma Valencia Enriched Rice
1/2 can tomato sauce
4 cups water
1 can asparagus (drained)
1 can pimentos (drained)
vegetable oil

Clean chicken and cut it in pieces. Chop onion, green pepper and tomato. Put a little bit of oil in a "cazuela" pot and fry chicken until golden. Lower heat to medium, add onions, green pepper, tomato, tomato sauce, water, bay leaves, 1 tsp. cumin, 1/2 tsp. pepper, 1/2 bouillon cube, 1/2 tsp. bijol powder, 1 tbsp. salt. Turn temperature to high heat until it comes to a boil. Lower heat to medium and simmer for 20 min. and then cover it. Pour rice into pot and bring to a boil. Once boiling, lower heat once again to low and stir. Leave covered for 30 min. to cook. Before serving, add peas, asparagus and pimentos.




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