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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!

Contributor:  
Contributor:  
Bevan

Category:
Category:

Ingredients:  
Ingredients:  
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
capers

yellow saffron rice - 2 cellophane packs
beer - 1 cup
Crisco

Directions:
Directions:
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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