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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Arroz con Pollo
Contributed by: Jessica Allen
  • 3 TBS oil
  • 3 large chicken breasts split in half or 6 thighs
  • 2 TBS butter
  • 1 cup long grain rice
  • 1â�„2 medium onion, chopped
  • 16 ounces stewed tomatoes, cut up
  • 3 to 4 cups hot water
  • 3 cubes chicken bouillon
  • Salt, pepper and garlic powder to taste
  • Add oil to frying pan and brown chicken on both sides about 10 minutes on each side. Set aside.
Put butter in a 5 quart pot and brown rice and onion. Add tomatoes (with their juice), water, bouillon cubes, salt, pepper and garlic powder. Bring to a boil. Add chicken and cover. Reduce heat and simmer about 10 minutes. Turn chicken over and continue to simmer until water has evaporated and rice is tender, about 15 minutes longer.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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