CUBAN CHICKEN and YELLOW RICE - Arroz con Pollo


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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

bullet 4 or 5 large pieces of Chicken
bullet ˝ cup Olive Oil
bullet 2 Cups Water
bullet 1 large or 2 medium yellow Onions, peeled, ends discarded, minced
bullet 1 small Green Pepper, both ends discarded, seeded, pith removed and finely chopped
bullet 2 cloves Garlic, peeled, mashed and minced
bullet 3 fresh Bay Leaves
bullet 1 large or 2 medium Tomatoes, cored, seeded and diced
bullet 1 Cup Yellow Rice
bullet 1 Cup small Green Peas
bullet 2 Tablespoons Pimiento, chopped
bullet ˝ teaspoon Ac'cent™ Flavor Enhancer
bullet 1 teaspoon Salt
bullet ˝ teaspoon ground Black Pepper

Heat oil in a large Dutch oven over medium-high heat
Braise chicken completely on all sides until browned. Remove chicken from pot.
Add all ingredients into the pot except water, rice and chicken. Sauté until onion is translucent.
Add water, bring to a rolling boil, stirring thoroughly frequently.
Add rice and chicken. Return to a rolling boil. Stir very thoroughly and lower heat.
Cook on low, covered tightly, for 25 more minutes.
Remove and discard the bay leaves.
Garnish with pimento and serve very hot.

 

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