arroz con pollo (chicken-spanish style)
 
1   chicken (2 1/2 to 3 1/2 lb.), cut up
1 tsp  salt
1/4 tsp  pepper
1/4 tsp  chili powder
1 clove  garlic, minced
1/8 tsp  saffron powder
2 cup  chicken broth
2 Tbsp  sherry
 
in 3 quart casserole, place chicken bony-side up and meaty piece around 
edges. sprinkle with salt, pepper, chili powder, garlic and saffron. add 
broth and sherry. insert temperature probe so tip rests in liquid on 
bottom of dish, halfway between center and side. cover tightly with 
plastic wrap, arranging loosely around probe to vent. attach cable end at 
receptacle. microwave at automatic simmer 4 to 6 hours. to finish: to 
casserole, add 2 cups cooked rice, 1 package (10 ounce) defrosted frozen 
peas and 1/2 cup sliced stuffed olives. cover and microwave at high 5 
minutes, until vegetables are hot. makes 4 to 6 servings. 
 
 
 
(ID: 78387) Mirror: rec.food.recipes: Sat, Aug 16, 2003


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