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Chicken and Rice - Spanish Recipe

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This recipe for Chicken and Rice - Spanish, by , is from Homemade Happiness, 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!



Chicken pieces, bone in and mostly dark meat
Marinate chicken overnight in:
1 tablespoon oregano
4 peppercorns
2 to 3 garlic cloves, minced
3 teaspoons salt
2 tablespoons olive oil
1 tablespoon white or red vinegar
lemon juice - juice of 1 whole lemon
Can triple the amount of marinade depending on the amount of chicken.

2 ounces ham steak, diced
5 to 6 slices bacon, diced
2 medium chopped onion
1 whole green pepper, sliced
2/3 pound chorizo sausage, cut into 1 inch pieces

6 to 12 green olives with pimento
1 cup of frozen peas, thawed
2 whole tomatoes, diced
1 small can tomato sauce

yellow saffron rice - 2 cellophane packs
beer - 1 cup

Marinate chicken overnight in oil and vinegar and spice mixture. Brown chicken in frying pan in 3 tablespoons Crisco. After browned, put chicken into a very large casserole. Do not clean frying pan. Add the ham, bacon, onion, green pepper and chorizo sausage and cook for a few minutes until onion and peppers are softened and meat is slightly browned. Add the olives, peas, tomatoes and capers.

Add yellow rice (2 cellophane packs). Add 3 cups of hot water and 1 cup of beer. Pour over chicken.

Cover and bake at 350 for about an hour.




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