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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
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 533
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