Arroz Con Pollo #2

• 2 tablespoons vegetable oil
• 2 pounds chicken thighs, boneless, skinless & legs
• 1/2 teaspoon paprika
• 1 tablespoon cilantro chopped
• 1/2 cup onions diced
• 1 each garlic cloves crushed
• 1 1/2 cups water
• 1/2 cup white wine
• 3 each tomatoes diced
• 1 each chicken bouillon cubes
• 1 each bay leaves
• 1/2 teaspoon oregano
• 1 teaspoon vegetable seasoning
• 1/2 teaspoon basil
• 1 cup celery
• 1/2 cup almonds
• 3/4 cup brown rice short grain
• 3/4 cup wild rice
• 2 cups green peas

1. Heat oil and brown chicken in it for 10 minutes.
2. Add paprika, cilantro, onion and garlic.
3. Saute until onion is clear.
4. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly.
5. Stir in celery, almonds and rice.
6. Cover and simmer 20 minutes; add peas and simmer another 10 to 20 minutes or until rice is ready.

vegetable oil, chicken thighs, paprika, cilantro, onions, garlic, water, white wine, tomatoes, chicken bouillon cubes, bay leaves, oregano, vegetable seasoning, basil, celery, almonds, brown rice short grain, wild rice, green peas

Taken from recipeland.com/recipe/v/arroz-con-pollo-2-3385 (may not work)