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Claire Court Arroz con Pollo

March 14, 2010
Enriched at the end with ground liver, the small flecks add a rustic earthiness. This is another recipe from one of the neighborhood potlucks on Claire Court in Old Town, Albuquerque.

1 cup rice, soaked 15 minutes in warm water and drained
1 clove garlic, chopped
4 green peppers, sliced
2 chopped tomatoes
1 frying chicken
1/2 onion, chopped
1 tsp black pepper
1 tsp cumin seed
fat for frying
salt to taste

Cut fryer into pieces. Grind together garlic, onion, black pepper, salt and cumin seed. Spread on chicken.

Fry chicken in very hot fat until partly browned. Add rice. Cook until rice begins to brown. Add tomatoes and fry another 5 minutes.

Add a quart of cold water, another pinch of salt and the peppers. Cover and cook slowly until the rice is soft.

Before removing from heat, grind and add cooked chicken liver.

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One Comment leave one →
  1. March 15, 2010 2:30 am

    This really sounds so tasty. I think the ground liver at the last mix would really make it great.

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