2 tb oil 1 ea bay leaf
2 lb chicken thighs & legs 1/2 ts oregano
1/2 ts paprika 1 ts mixed vegetable seasoning
1 tb cilantro, chopped 1/2 ts basil
1/2 c onion, diced 1 c celery
1 ea clove garlic, crushed 1/2 c almonds
1 1/2 c water 3/4 c short grain brown rice
1/2 c white wine 3/4 c wild rice
3 ea tomatoes, diced 2 c peas
1 ea bouillon cube
4 servings
Heat oil and brown chicken in it for 10 minutes. Add paprika,
cilantro, onion and garlic. Saute until onion is clear. Stir in
water, wine, tomatoes, bouillon cube, and seasonings; combine
thoroughly. Stir in celery, almonds and rice. Cover and simmer 20
minutes; add peas and simmer another 10-20 minutes or until rice is
ready. Serves 4