Title: Arroz Con Pollo #2
Categories: Poultry Mexican
Yield: 4 Servings
| 2 | tb | Oil |
| 2 | lb | Chicken thighs & legs |
| 1/2 | ts | Paprika |
| 1 | tb | Cilantro, chopped |
| 1/2 | c | Onion, diced |
| 1 | | Clove garlic, crushed |
| 1 1/2 | c | Water |
| 1/2 | c | White wine |
| 3 | | Tomatoes, diced |
| 1 | | Bouillon cube |
| 1 | | Bay leaf |
| 1/2 | ts | Oregano |
| 1 | ts | Mixed vegetable seasoning |
| 1/2 | ts | Basil |
| 1 | c | Celery |
| 1/2 | c | Almonds |
| 3/4 | c | Short grain brown rice |
| 3/4 | c | Wild rice |
| 2 | c | Peas |
Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro,
onion and garlic. Saute until onion is clear. Stir in water, wine,
tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in
celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer
another 10-20 minutes or until rice is ready.