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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 52048"><p>Mom's Spanish Chicken and Rice </p><p> </p><p> </p><p>by Mary Kim Scott of Tucson, Arizona </p><p> </p><p> </p><p>Ingredients: </p><p> </p><p>1 Tbs. vegetable oil </p><p>1 cup diced yellow onion </p><p>1 Tbs. minced garlic, or to taste </p><p>1 jalapeo, finely diced </p><p>1green bell pepper, diced </p><p>2 cups uncooked long-grain rice </p><p>3 cups chicken broth </p><p>3/4 cup red chile sauce (Mary uses Las Palmas brand.) </p><p>2 cups cooked diced chicken </p><p>salt and pepper to taste </p><p>1 tsp. dried oregano flakes </p><p>1/2 tsp. ground cumin </p><p>cilantro to taste </p><p>flour tortillas to taste </p><p>refried beans </p><p> </p><p> </p><p>Preparation: </p><p> </p><p>Heat oil over medium heat. Saut onion and garlic until onion is tender. Add jalapeo and bell peppers. Add rice and mix, then add chicken stock and red chili sauce. Mix thoroughly. </p><p> </p><p> </p><p>Add cooked chicken, and season with salt, pepper, oregano, cumin and cilantro. Cover and simmer until the liquid is evaporated. Serve with flour tortillas and refried beans. </p><p> </p><p> </p><p>Yield: 4 servings </p><p> </p><p> </p><p>* Chef's Note: "My mother never let food go to waste, having six children. So if there was leftover corn or peas in the refrigerator, she would put that in, too."</p></blockquote><p></p>
[QUOTE="moreluck, post: 52048"] Mom's Spanish Chicken and Rice by Mary Kim Scott of Tucson, Arizona Ingredients: 1 Tbs. vegetable oil 1 cup diced yellow onion 1 Tbs. minced garlic, or to taste 1 jalapeo, finely diced 1green bell pepper, diced 2 cups uncooked long-grain rice 3 cups chicken broth 3/4 cup red chile sauce (Mary uses Las Palmas brand.) 2 cups cooked diced chicken salt and pepper to taste 1 tsp. dried oregano flakes 1/2 tsp. ground cumin cilantro to taste flour tortillas to taste refried beans Preparation: Heat oil over medium heat. Saut onion and garlic until onion is tender. Add jalapeo and bell peppers. Add rice and mix, then add chicken stock and red chili sauce. Mix thoroughly. Add cooked chicken, and season with salt, pepper, oregano, cumin and cilantro. Cover and simmer until the liquid is evaporated. Serve with flour tortillas and refried beans. Yield: 4 servings * Chef's Note: "My mother never let food go to waste, having six children. So if there was leftover corn or peas in the refrigerator, she would put that in, too." [/QUOTE]
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