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Directions: 2 ts White wine
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a large,
flame-proof casserole dish or a large pot suitable for table service, heat
the oil and garlic clove over moderate heat until the garlic begins to turn
brown. Remove the garlic and discard. Add to the hot oil the chicken, pork,
and ham. Cook until browned evenly, about 10 minutes. Remove the chicken
and set aside. To the pork and ham, add the chopped onion, bell pepper, and
garlic. Saute until the onion is translucent and the pepper soft, about 5
minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato
paste. Add the saffron water, the white wine, and the boiling water. Add
salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.
Rinse the chicken pieces and pat completely dry with paper toweling.
Sprinkle with salt and freshly ground black pepper. Set aside. In a large,
flame-proof casserole dish or a large pot suitable for table service, heat
the oil and garlic clove over moderate heat until the garlic begins to turn
brown. Remove the garlic and discard. Add to the hot oil the chicken, pork,
and ham. Cook until browned evenly, about 10 minutes. Remove the chicken
and set aside. To the pork and ham, add the chopped onion, bell pepper, and
garlic. Saute until the onion is translucent and the pepper soft, about 5
minutes. Add the rice, stirring well to absorb liquids. Stir in the tomato
paste. Add the saffron water, the white wine, and the boiling water. Add
salt, about 2 tsp., and fresh ground black pepper, about 1 tsp. to taste.
| Ingredients:
1 Pound(s) Fresh medium shrimp
1/4 medium Onion
1 Lime, halved
1/2 Cup(s) Olive oil
1/2 Cup(s) Lime juice
1 Tablespoon(s) Dry white wine
2 Cloves garlic, mashed
1 small Onion, thinly sliced
2 Fresh Jalapeno chiles
1 Tomato, chopped
10 Green olives
2 Teaspoon(s) Chopped cilantro
4 large Avocados
2 Egg yolks
3 Cloves garlic
2 Teaspoon(s) Each lime juice |
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