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Source: Houston Junior League Cookbook

Chicken Valencia
Try this refreshing chicken platter that will leave your taste pallet looking for more.
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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 3 hours
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2 broiling chickens, quartered or cut up for frying
cooking oil
1 large clove garlic, crushed
2 large onions, diced
1/2 cup green pepper, diced
1 cup rice, uncooked
4 fresh tomatoes, peeled and diced
1/2 teaspoon saffron, to color
3 dried red peppers, crushed, Tabasco to taste
Salt and pepper
1 package frozen peas, thawed
1 package frozen green beans, thawed
2 jars (2 ounces each) pimientos, chopped
1/2 cup salad olives
1 can (13 1/2 ounces) tomato juice




Brown chicken in small amount of hot oil; remove and drain. To same skillet add garlic, onions, green pepper and rice; brown in oil and transfer to large casserole. Add tomatoes, affron, red peppers, salt and pepper; stir well. Mix in peas, green beans, pimientos, olives and chicken pieces. Bake, covered, in 250 degree oven for about 3 hours, Stir once or twice. Add tomatoe juice, in small amounts, when liquid is needed during baking. This dish improves with age, so if time allows, make it the day before using. Can be frozen and reheated successfully.




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