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A non fat Cuban Arroz Con Pollo (Chicken & Rice) with a KICK!
Cuban Arroz Con Pollo Fat Free
6 Large Chicken Breast with bone no skin
1 1/2 Pkg Rice Valencia
1 large can Le Sueur Peas
1 large can Le Sueur green Asparagus
1 cup White Cooking wine
1 small can tomato sauce
1 Lemon Squeezed
1 medium can chopped Pimientos
2 49 oz Swanson Chicken broth 99% fat free
1 Cube of chicken
1 Large Green pepper
1 Large White Onion
2 small Chorizos chopped finely
1 tablespoon Bijol for coloring
6 Garlic Cloves minced
1 large Bay Leaf
3/4 Chopped Green Salad Olives with Pimentos
1 Beer (Heineken)
Salt & Pepper to taste

Using your Cuisinart chop finely onions, green pepper, chorizos & garlic, add all to large cooking pot on top of stove. Add chicken breasts, liquid from peas and asparagus, wine, lemon, chicken cube, tomato sauce, salad olives and add enough chicken broth to cover all ingredients. Bring to a medium boil for 25 minutes (chicken will be cooked) take chicken out of pot and let cool. When chicken is cool shred in mouth size pieces add back to pot. This can stay good overnight in refrigerator if dinner party is next day. When ready to cook, bring to a boil all ingredients, add rice, fluff carefully with fork, lower heat and cover till it reaches a soupy consistency. Add beer & peas (save a few for decoration) and fluff again with fork to mix in slightly. Place asparagus on top of rice with tips facing in, in a round circle. Put some peas on top between asparagus add pimentos chopped in center and a few more with peas on top. Cover and turn off heat. Let stand on stove top till ready to eat. Serve with Maria's Bananas Temptation.

Servings: 10-12

Nutritional information per serving

No nutrition information available

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