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Name: Arroz Con Pollo #2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 lb Smoked ham; cut in small; 1 md Green bell pepper;; 4 c Boiling water; 8 md Shrimp; shelled &; Salt; 1/2 c Each green & black pitted; 6 -(up to); 1 c Fresh or frozen green peas; 1/2 lb Pork shoulder; cut into; 1 cn (6-oz) tomato paste; 1 tb Finely chopped garlic; 1 tb Finely chopped parsley; 1 ts Saffron threads; crushed,; 1/2 c Dry white wine; 1 c Cooking oil; 2 c Long grain rice; 1/2 c Water; 1 cn Red pimento; cut in strips; Fresh ground black pepper; 1 Clove garlic; peeled; 1 lg Chicken; about 3 lbs.,; 1 c Onion finely chopped

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INGREDIENTS

1/4 lb Smoked ham; cut in small
1 md Green bell pepper;
4 c Boiling water
8 md Shrimp; shelled &
Salt
1/2 c Each green & black pitted
6 -(up to)
1 c Fresh or frozen green peas
1/2 lb Pork shoulder; cut into
1 cn (6-oz) tomato paste
1 tb Finely chopped garlic
1 tb Finely chopped parsley
1 ts Saffron threads; crushed,
1/2 c Dry white wine
1 c Cooking oil
2 c Long grain rice
1/2 c Water
1 cn Red pimento; cut in strips
Fresh ground black pepper
1 Clove garlic; peeled
1 lg Chicken; about 3 lbs.,
1 c Onion ; finely chopped

Servings

INSTRUCTIONS

Rinse the chicken pieces and pat completely dry with paper toweling. Sprinkle with salt and freshly ground black pepper. Set aside. In a large, flame-proof casserole dish or a large pot suitable for table service, heat the oil and garlic clove over moderate heat until the garlic begins to turn brown. Remove the garlic and discard. Add to the hot oil the chicken, pork, and ham. Cook until browned evenly, about 10 minutes. Remove the chicken and set aside. To the pork and ham, add the chopped onion, bell pepper, and garlic. Saute until the onion is translucent and the pepper soft, about 5 minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato paste. Add the saffron water, the white wine, and the boiling water. Add salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste. Return the chicken to the pot. Bring to a boil, then reduce heat to low. Stir in the peas, pimento, olives, shrimp, and parsley. Bring to a boil again. Immediately reduce the heat, cover, and simmer 20 to 30 minutes or until the chicken is tender and the rice has absorbed all the liquid. Serve directly from the casserole or pot. Note: For perfect rice, use 2-1/2 cups of liquid for each cup of rice. For a richer taste, use chicken stock or fortify water with chicken base or bouillon cubes. CASA GRANDE E. 200TH SOUTH, SALT LAKE CITY WINE: TORRES SANGRIA DE TORRO From the . Downloaded from G Internet, G Internet.

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Arroz Con Pollo #2

1/4 lb Smoked ham; cut in small
1 md Green bell pepper;
4 c Boiling water
8 md Shrimp; shelled &
 Salt
1/2 c Each green & black pitted
6 -(up to)
1 c Fresh or frozen green peas
1/2 lb Pork shoulder; cut into
1 cn (6-oz) tomato paste
1 tb Finely chopped garlic
1 tb Finely chopped parsley
1 ts Saffron threads; crushed,
1/2 c Dry white wine
1 c Cooking oil
2 c Long grain rice
1/2 c Water
1 cn Red pimento; cut in strips
 Fresh ground black pepper
1 Clove garlic; peeled
1 lg Chicken; about 3 lbs.,
1 c Onion finely chopped

Rinse the chicken pieces and pat completely dry with paper toweling.  Sprinkle with salt and freshly ground black pepper. Set aside. In a large,  flame-proof casserole dish or a large pot suitable for table service, heat  the oil and garlic clove over moderate heat until the garlic begins to turn  brown. Remove the garlic and discard. Add to the hot oil the chicken, pork,  and ham. Cook until browned evenly, about 10 minutes. Remove the chicken  and set aside. To the pork and ham, add the chopped onion, bell pepper, and  garlic. Saute until the onion is translucent and the pepper soft, about 5  minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato  paste. Add the saffron water, the white wine, and the boiling water. Add  salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.  Return the chicken to the pot. Bring to a boil, then reduce heat to low.  Stir in the peas, pimento, olives, shrimp, and parsley. Bring to a boil  again. Immediately reduce the heat, cover, and simmer 20 to 30 minutes or  until the chicken is tender and the rice has absorbed all the liquid. Serve  directly from the casserole or pot. Note: For perfect rice, use 2-1/2 cups  of liquid for each cup of rice. For a richer taste, use chicken stock or  fortify water with chicken base or bouillon cubes.    CASA GRANDE    E. 200TH SOUTH, SALT LAKE CITY    WINE: TORRES SANGRIA DE TORRO    From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from  G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (330g)
Recipe Makes: 6 Servings

Calories: 533
Calories from Fat: 348 (65%)

Amt Per Serving		% DV

	Total Fat 38.7g	52 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 24.1g
	Polyunsanturated Fat 11g
Cholesterol 0mg		0 %
Sodium 28.1mg		1 %
Potassium 243.3mg		6 %
Total Carbohydrate 41.7g		12 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 37.5g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 533

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