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Chicken with Rice, Valenziana

  • Onions
  • Olive oil
  • Garlic
  • Raw chicken
  • Saffron
  • Pimiento
  • Beef stock or water
  • Green and red peppers
  • Boiled ham
  • Peas.
  • Rice
  • Spanish bologna
  • Green olives.
Cut onions in dice, steam them in olive oil with a trace of garlic. Add pieces of seasoned raw chicken; season again with saffron and pimiento, cover with beef stock or water. Saute green and red peppers, boiled ham and peas. Add to the chicken mixture with raw rice, place carefully in oven and bake 35-40 minutes, or until rice is tender. Serve chicken on top of rice on a hot platter, garnish with Spanish bologna and green olives.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 14 min 40 min 54 min


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