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* Note: See the "Annatto Oil" recipe which is included in this collection. Cut the fryer chicken into 8 serving pieces, the breast cut in half. Put the cut-up chicken in a large bowl. Add the oregano, pepper, paprika, salt and 2 tablespoons of the oil. Toss to coat the chicken evenly. Heat a large non-stick frying pan and brown the chicken over medium-high heat. Heat a large stove-top casserole. Add the remaining 2 tablespoons of oil and saute the garlic, salt pork and ham a few minutes. Add the onion and pepper and saute for 5 minutes over medium heat. Add the tomato, cover and simmer for 10 minutes until the tomato collapses. Add the browned chicken and chorizo and simmer over low heat for another 10 minutes. Add the stuffed olives, capers, Annatto Oil, rice and water, then cover and simmer for 15 minutes. Add the frozen peas, cover and simmer for 5 minutes more. Add salt and pepper to taste. Serve right away. This dish should be a little soupy and the rice tender. This recipe serves 4 as a main course. Comments: This is not quite a stew, and more moist than a paella. It is thicker than a soup and unusually delicious. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 09-06-1995 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (591g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 574 (63%)|
|Amt Per Serving||% DV|
|Total Fat 63.7g||85 %|
|Saturated Fat 17.7g||88 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 297.7mg||92 %|
|Sodium 364mg||13 %|
|Potassium 872.4mg||23 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 2.6g|
|Protein 75.4g||108 %|
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Calories per serving: 910
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