Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
2 pounds | Chicken thighs & legs |
½ teaspoon | Paprika |
1 tablespoon | Cilantro; chopped |
½ cup | Onion; diced |
1 \N | Clove garlic; crushed |
1½ cup | Water |
½ cup | White wine |
3 \N | Tomatoes; diced |
1 \N | Bouillon cube |
1 \N | Bay leaf |
½ teaspoon | Oregano |
1 teaspoon | Mixed vegetable seasoning |
½ teaspoon | Basil |
1 cup | Celery |
½ cup | Almonds |
¾ cup | Short grain brown rice |
¾ cup | Wild rice |
2 cups | Peas |
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.
Date: 6/28/96 7:27 AM
From: dlassiter@...
MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .