Subj : BH&G 2905
To   : All
From : Dave Drum
Date : Thu Jun 03 2021 12:13:00

..MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arroz Con Pollo A La Mexicana
 Categories: Poultry, Rice, Vegetables, Wine, Herbs
      Yield: 6 Servings
 
      1 lb Skinned, boned chicken; thin
           - sliced
      1 tb Ground New Mexico, pasilla,
           - or ancho chile
      1 ts Kosher salt
      2 tb Oil
      1 c  Chopped onion
      1 c  Thin sliced carrot
      2 cl Garlic; minced
    1/2 c  Dry white wine
    1/2 c  Caldo or chicken broth
    1/2 c  Roasted tomato salsa
    1/4 c  Green olives; cut up
      1 c  Peas; thawed
      2 tb Butter
      2 tb Snipped fresh cilantro
      3 c  Hot cooked rice
 
  In a medium bowl combine chicken, ground chile pepper, and
  salt; toss well to coat chicken. In an extra-large skillet
  heat 1 tablespoon of the oil over medium-high heat. Add
  chicken. Cook and stir for 3 to 4 minutes or until chicken
  is no longer pink. Remove chicken from skillet; set aside.
  
  In the same skillet heat the remaining 1 tablespoon oil.
  Add onion and carrots. Cook about 4 minutes or until onion
  and carrots begin to soften, stirring occasionally. Push
  onion mixture to one side of the skillet; add garlic and
  cook for 20 seconds, stirring garlic constantly. Stir
  together onion mixture and garlic.
  
  Remove skillet from heat. Add wine to skillet, stirring to
  scrape up any crusty brown bits. Stir in Caldo or broth,
  salsa, and olives. Return to heat. Bring to boiling;
  reduce heat. Simmer, uncovered, about 5 minutes or until
  liquid is reduced by about half. Stir in cooked chicken,
  peas, and butter. Simmer for 2 minutes more, stirring
  several times. Remove from heat; if desired, stir in
  cilantro. Serve with rice.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 17 August 2015
  
  Uncle Dirty Dave's Archives
 
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.... "It's never "just a game" when you're winning." -- George Carlin
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