Brooklyn1 wrote:
>
> On Sat, 18 Jun 2016 11:37:48 -0300, wrote:
>
> >On Sat, 18 Jun 2016 09:25:57 -0400, Brooklyn1
> > wrote:
> >
> >>lucretiaborgia wrote:
> >>>
> >>>Arroz con Pollo
> >>>
> >>>https://postimg.org/image/64o8sd64n/
> >>
> >>Now that looks very tasty... what all is in it?
> >
> >Chicken, onions, garlic, red sweet pepper, white wine, saffron, tomato
> >puree, bay leaves. Simply brown chicken on both sides, remove, cook
> >onion and garlic until onion is transparent. Add the wine wine which
> >has the saffron soaking in it, cook to reduce slightly, add a good
> >tablespoon of tomato puree then add the short grain rice and chicken
> >stock. Put chicken back in again.
> >
> >Bring to rapid boil, cover and put in 375 oven. Takes about 25-30
> >minutes until the rice has absorbed all the liquid.
>
> Thanks, the saffron with wine is a good idea. I make Arroz con Pollo
> totally on the stove top, I like to add gondules (pigeon peas),
> pimento stuffed olives, diced tomato, and pepperoni cubes... Puerto
> Rican style. I will try it with saffron and wine next time.

No. You don't cook that ever. All you cook is navy ship sized soups
and other crap. You have no clue how to cook nice food - just lunch
line mega crap for all your old shipmates.