CHICKEN & RICE Yield: 6 Servings 1 Chicken (2 to 3 pounds) Cut into serving pieces 1/4 c Fat 1/2 c Chopped onion 1 Clove garlic, minced 1 lg Tomato, chopped 3 c Hot water 1 c Uncooked rice 1 tb Minced parsley 2 ts Salt 1/2 ts Paprika 1/4 ts Pepper 1/4 ts Saffron 1 Bay leaf 1. Rinse chicken and

Prepare rice as package directions; keep warm. Meanwhile, cook green pepper, onion and celery if desired in oil in covered skillet over low heat until tender; do not let vegetables brown. Blend cornstarch with small amount of stock, add remaining stock and soy sauce. Gently stir into vegetables.

In a large pot, pour in chicken stock, add 1 teaspoon salt and bring to boil. When stock is about to boil, put in the whole chicken and let it boil covered for 5 - 10 minutes. Keep the pot tightly covered, turn off the flame and let the chicken steep for about 20 minutes. Remove the chicken from the

Chicken and Yellow Rice 1/2 cup olive oil 1 cut up frying chicken or 6 pieces chicken 1 medium Spanish onion, chopped 1/2 large green bell pepper, chopped 2-3 cloves garlic, minced 1/4 cup tomato sauce 1 bay leaf 1 tsp. crushed oregano 2 tsp. salt Freshly ground black pepper to taste 14 1/2 ounce

* TO MAKE ANNATTO OIL - Pour 4 Tbs of oil and 4 Tbs of annatto seeds into a small pot. Gently heat the mixture over a low flame for a few minutes until the color and taste of the seed is brought out. Be careful not to let it burn. Discard the seeds. The oil adds color and flavor to the food.