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Tia Dora's Arroz con Pollo (Chicken and Rice) Recipe

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This recipe for Tia Dora's Arroz con Pollo (Chicken and Rice), by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dora Arana de Higgins
Added: Friday, February 24, 2006


l large chicken (frier)
1 medium or large onion, chopped
3 cloves of garlic, minced
3 medium tomatoes, chopped
1 medium red or yellow pepper, chopped
to 1 medium red hot pepper (optional)
1 tsp. cumin
A little nutmeg
3 cups of washed white rice
cup of white wine
1 cup of green stuffed olives
1-2 cans of chicken broth (5 & 1/2 cups approximately)
16 oz. or 1 lb. of frozen peas and carrots
Raisins (optional)
Paprika for coloring
Worcester sauce
Salt & pepper to taste

Marinate a whole cut-up chicken with the first eight ingredients for 12 - 24 hours.
In a large heavy pot, heat 1 Tbsp. of oil. Remove all the marinade ingredients from the chicken. Brown only the chicken in the oil. Once chicken is brown on both sides, add marinade ingredients to the pot. Add chicken broth to cover chicken half way. Cover and simmer till chicken is cooked. Remove the chicken from the pot and let it cool. Turn off the pot. Cut chicken in bite sizes. Re-heat the sauce & add chicken, rice, wine, olives, chicken broth, raisins & peas & carrots. Simmer until rice is cooked. Serve nice and hot.

Number Of Servings:
Number Of Servings:
Serves 8-10 people.
Personal Notes:
Personal Notes:
Absolutely the best arroz con pollo recipe ever. Hail to Dora!!!!




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