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Yvonne's Chicken & Yellow Rice

Contributed By: Yvonne | See all of Yvonne's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour
  4 Servings
1 Chicken cut in pieces w/o skin
1 Whole Yellow Onion, chopped
5 Peeled, Minced Garlic Cloves
1 Large Tomato w/o skin, chopped
1/4 Tsp Oregano
1/4 Tsp Cilantro
1/4 Tsp White Pepper
1/2 Tsp Paprika
1 Cup White Wine
1 Whole Beer
1 Can Chicken Broth
2 Cups Water
Salt to Taste
1-1/2 Cups Valencia Rice (Editor's note: Arborio or short-grain rice is a good substitute.)
1. Place all ingredients except rice in large pot. Cook at medium high heat until chicken is almost tender.

(Editor's testing note: Saute the vegetables first, in a bit of olive oil, just until onion is translucent.)

(Editor's testing note: This should take about 1/2 hour.)

(Editor's testing note: Reserve at least 1 cup of water and add during cooking of the next step if the dish appears too dry.)

(Editor's testing note: Cooked chicken could be removed at this point, removed from the bone and shredded, then returned to the pot near the end of the cooking time for the next step.)

2. When chicken is almost tender, add rice and cook at medium heat until rice is cooked.

(Editor's testing note: This should take an additional 30-40 minutes. Add water as dish cooks if it appears too dry.)

Serve with a garden salad and a very cold beer.


Can substitute beer and wine with chicken broth or water.

If you like your rice more soupy add more water or beer.

Date Added: 04/20/2010
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