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CATEGORY CUISINE TAG YIELD
Meats Mexican Mexican, Poultry, Rice 6 Servings

INGREDIENTS

3 lb Chicken, cut into pieces
1/4 c Cooking oil
1/2 c Chopped onion
1 Clove garlic, sliced paper
thin
1/2 c Chopped green pepper
1 Tomatoes, #2
1/2 t Sait
1/4 t Pepper
1/2 t Paprika
4 Cloves
2 Bay leaves
1 c Raw rice
1 1 O ounce package frozen
peas
1 Sweet red pepper

INSTRUCTIONS

~cut into 1/4" pieces  Dry the pieces of chicken with paper toweling.
Place the oil in a  large skiilet and saute the chicken until golden
brown. Add the  onion, garlic and green pepper and saute until tbe
onion is  transparent and glazed. Then add the tomatoes, salt, pepper,
paprika,  cloves and bay leaves. Bring to a rollng boil, and then turn
thc heat  back to simmer. Cover and simmer for 25 minutes. Add the
rice; stir  it in well. Cover and simmer for 20 minutes longer, or
until the  grains of rice are tender. Sprinkle the peas and pepper over
the top,  and cook, uncovered, for 5 minutes more. Serves 6. If you
wish,  remove the cloves and bay leaves before serving.  Source: The
Super Chicken Cookbook; by Ione Nixon Found by Fran McGee  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 469
Calories From Fat: 112
Total Fat: 12.8g
Cholesterol: 0mg
Sodium: 802.2mg
Potassium: 403mg
Carbohydrates: 75.8g
Fiber: 6.1g
Sugar: 2.7g
Protein: 14.4g


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