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Chicken & Rice Veracruz Recipe

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This recipe for Chicken & Rice Veracruz, by , is from Steria Family Cookbook: From across the Country , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 Bone-in Chicken Drumsticks
1 tsp Olive Oil
cup Diced Green Peppers
cup Chopped onions
1 Garlic Clove, minced
1 cup Orange juice
1 tsp Chili Powder
tsp Ground Cumin
Salt; to taste
Ground Red Pepper; to taste
⅓ cup Medium-grain white rice
1 Tbsp Sliced Stuffed Green Olives

1. Remove the skin from the chicken and set the drumsticks aside.
2. Briefly heat the oil in a heavy, 10" nonstick skillet over medium heat. Add the green peppers and onions. Cook, stirring frequently, for 3 mins, or until the vegetables begin to brown.
3. Stir in the garlic, then add the orange juice, chili powder, cumin, salt and red pepper. Add the rice, stir the mixture and arrange the chicken over the rice.
4. Bring the liquid to a simmer, then reduce the heat to low. Cover the pan and cook for 45 mins, or until the rice is tender, the liquid has been absorbed and the chicken shows no trace of pink near the bone w-hen pierced with a sharp knife .
5. Scatter the olives over the chicken and rice and serve.




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