| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Mexican |
Main dish, Mexican, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
lb |
Chicken thighs & legs |
| 1/2 |
ts |
Paprika |
| 1 |
tb |
Cilantro; chopped |
| 1/2 |
c |
Onion; diced |
| 1 |
|
Clove garlic; crushed |
| 1 1/2 |
c |
Water |
| 1/2 |
c |
White wine |
| 3 |
|
Tomatoes; diced |
| 1 |
|
Bouillon cube |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Mixed vegetable seasoning |
| 1/2 |
ts |
Basil |
| 1 |
c |
Celery |
| 1/2 |
c |
Almonds |
| 3/4 |
c |
Short grain brown rice |
| 3/4 |
c |
Wild rice |
| 2 |
c |
Peas |
INSTRUCTIONS
Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro,
onion and garlic. Saute until onion is clear. Stir in water, wine,
tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in
celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer
another 10-20 minutes or until rice is ready.
Posted to MC-Recipe Digest V1 #913 by The Meades <kmeade@idsonline.com> on
Nov 17, 1997
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