Spanish Chicken With Yellow Rice Recipe




Spanish Chicken With Yellow Rice Ingredients


CHICKEN

6 whole chicken legs, skinned
1 1/4 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1 tbsp olive oil
2 cup chopped green pepper
2 cup chopped celery, with leaves
1 cup chopped onions
1 tbsp chopped garlic
1 tbsp cumin
1 can (16 oz.) whole tomatoes in juice
1 cup chicken broth
1 tbsp flour
2 tbsp white wine

YELLOW RICE

4 cup water
2 cup long-grain rice
1/2 tsp salt
1/4 tsp turmeric

A Recipe for
Spanish Chicken With Yellow Rice

 

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




Spanish Chicken With Yellow Rice

Cooking is like love. It should be entered into with abandon or not at all.

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Spanish Chicken With Yellow Rice Directions

1. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in large Dutch oven over medium-high heat. Add chicken in
two batches and cook 4 minutes per side until browned; transfer to
plate.

2. Add green pepper, celery, onions and garlic to pot; cook 5 minutes,
stirring occasionally until vegetables have softened. Add cumin; cook
30 seconds.

3. Stir in tomatoes with juice, breaking up tomatoes. Stir in broth,
remaining 1 teaspoon salt and 1/4 teaspoon pepper. Return chicken to
pot, stirring to cover with sauce. Bring to a boil; reduce heat to
medium, cover and simmer 20 minutes. Uncover and simmer 20 minutes
more until chicken is cooked through. Combine flour and wine in small
bowl. Stir into stew and cook 5 minutes.

4. Make Yellow Rice: Meanwhile, bring water to boil in medium
saucepan; stir in rice, salt and turmeric. Reduce heat; cover and
simmer 20 minutes until liquid is evaporated and rice is tender.
Makes 6 servings.

PER SERVING: Calories 460, Total Fat 8.5 g, Saturated Fat 1.5 g,
Cholesterol 104 mg, Sodium 1,109 mg, Carbohydrates 61 g, Protein 33 g

Serves: 6

 

 

 

 

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Spanish Chicken With Yellow Rice Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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