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Title: Arroz Con Pollo A La Cubana
Yield: 4 Servings

Ingredients

      1 tb Lard
      1    Chicken; cut serving pieces
      1 sm Slice ham; chop
      1    Smoked pork chop; bone; chop
  1 1/2    Green bell pepper; sl l/wise
    1/2    Pimiento; slice l/wise
      1 sm Onion; chop
      1    clove Garlic; mince
      4    Tomatoes; peel; seed
      2 tb Sherry
           Salt and pepper
      4 c  Water or half water and;
           -half chicken stock
  1 1/2 c  Rice
    1/4 ts Crumbled saffron threads
           Additional pimiento

Instructions

Heat 1 tbn oil and lard in Dutch oven. Add chicken and brown. Remove
chicken. Add ham and pork. When brown, remove from skillet. Add green
peppers, pimiento, onion and garlic and saute until tender, adding more
oil, if needed. Add chopped tomatoes, sherry and salt and pepper to taste.
Return chicken, pork and ham to pot and cook about 10 minutes. Add water,
rice and saffron. Stir, cover and cook over medium heat until rice is
tender, about 45 minutes. Serve garnished with additional pimiento. (wrv)

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Preparation Time: 0:00

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