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    Tuesday, April 11, 2006

    Thinking about my Nana today-- Ms. Brown. :) She wasn't my real Grandmother, but she was one of the sweetest Grandma's I knew (next to my own -- Allie). She was Panamanian. My first exposure to the Spanish language was through her. We'd spend afternoons together, were she'd make me a snack and then have me memorize (in Spanish) the name of every simple object in the house. She taught me how to crochet too, but that was ages ago. No sweaters yet. But, I think she'd be happy to know that I still try, to this day.

    One of the things I most remember about Nana Brown was her Arroz Con Pollo. No one's has been quite so good as hers..But I think I've discovered a recipie that's pretty close. If you're going to make it yourself and want to skip out on all the calories and the salt, this one is almost as good as the real thing

    Arroz Con Pollo

    1 3lb.Chicken
    1 1/2 teaspoon salt (use light salt)
    1 teaspoon pepper
    1/3 cup orange juice
    1/2 cup olive oil
    1 large onion
    1 green bell pepper
    3 garlic cloves
    1/2 tomato puree
    1 lb. rice
    5 cups chicken stock
    (low-sodium version)
    1 teaspoon salt
    dash of saffron
    1/2 cup dry white wine
    1 can green peas
    1 can red peppers
    1/2 cup green olives
    2 tablespoons capers (optional)

    Cut the chicken into pieces and season with salt, pepper and orange juice. Let stand for 1 hour. Heat the olive oil and brown the chicken pieces. Take the chicken out of the pan and add the chopped onion, green pepper and garlic. Cook for 3 to 5 minutes and add the tomato puree. Continue cooking for some more and the chicken and the rice. Stir well and cook 3 more minutes. Add the stock, salt, green olives and capers. Cover and cook over high heat until it boils and the rice pops.

    Uncover and lower heat. Pour the wine over the rice and continue cooking until the rice is completely cooked and the chicken is tender. Take the chicken out of the rice and take the meat off the bones. Return the chicken meat to the rice and stir well. Add the peas. When ready to serve, put on a serving dish and decorate with the red pepper strips. 8 servings.


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