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home > recipes > meat > mila's arroz con pollo
* Exported from MasterCook Mac * Mila's Arroz con Pollo Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large bell pepper -- chopped 1 medium onion -- chopped 1 1/2 cups long grain rice 1 bottle beer 1 can tomatoes -- drained 1 tablespoon turmeric saffron drop yellow food coloring 1 jar green olives some frozen peas 1 small jar of pimiento's 1 chicken -- cut up Marinate the chicken in the criollo sauce overnight in the fridge. Shrimp can also be added. In a large pan put a little oil and saute the bell pepper and onion. Adding the rice to just coat with a tiny bit of oil. Add the beer, tomatoes, turmeric, saffron, turmeric, food coloring (if you use it) And bring this to heat. Add the drained chicken, cover and simmer on very low heat until the rice is cooked and separate. Approximately 15 minutes. Then add the drained jar of green olives, some frozen green peas (the heat of the rice will cook them), and the pimentos. If you increase the amount of rice just add chicken stock to cover about 1 inch. Because it's so flexible this is a good company dish. And very pretty. - - - - - - - - - - - - - - - - - - Per serving: 246 Calories; 9g Fat (36% calories from fat); 31g Protein; 6g Carbohydrate; 93mg Cholesterol; 167mg Sodium NOTES : The marinating sauce is Moju Criollo and is available in Spanish markets. One brand name is La Lechonera Marninate the chicken parts in this sauce overnight or several hours.

Mila's Arroz con Pollo


average rating = 5 stars(5.00001 comment available)
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list all recipes for MEAT (1007)
list all Mexican recipes (119)
list all recipes by TPOGUE (52)


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keyword: mila's
keyword: arroz
keyword: pollo
ethnicity: mexican
recipes for meat
recipes by tpogue
Email Address:
(posted September 10, 1997)

* Exported from MasterCook Mac *

Mila's
Arroz con Pollo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large
bell pepper -- chopped
1 medium
onion -- chopped
1 1/2 cups
long grain rice
1
bottle beer
1 can tomatoes -- drained
1 tablespoon
turmeric
saffron
drop yellow
food coloring
1 jar
green olives
some frozen peas
1 small jar of pimiento's
1
chicken -- cut up

Marinate the chicken in the criollo sauce overnight in the fridge. Shrimp can also be added.

In a large
pan put a little oil and saute the bell pepper and onion. Adding the rice to just coat with a tiny bit of oil.

Add the
beer, tomatoes, turmeric, saffron, turmeric, food coloring (if you use it) And bring this to heat. Add the drained chicken, cover and simmer on very low heat until the rice is cooked and separate. Approximately 15 minutes.

Then add the drained jar of
green olives, some frozen green peas (the heat of the rice will cook them), and the pimentos.

If you increase the amount of
rice just add chicken stock to cover about 1 inch.
Because it's so flexible this is a good company dish. And very pretty.

- - - - - - - - - - - - - - - - - -


Per serving: 246 Calories; 9g
Fat (36% calories from fat); 31g Protein; 6g Carbohydrate; 93mg Cholesterol; 167mg Sodium

NOTES : The marinating
sauce is Moju Criollo and is available in Spanish markets. One brand name is La Lechonera Marninate the chicken parts in this sauce overnight or several hours.






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from Lexington, United States wrote:2  2

This is awsome, but you need to have an empanada recipie too!
5 starsMarch 22, 2005


 
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