Title: Arroz con pollo #2
 Categories: Poultry, Main dish, Mexican
      Yield: 4 Servings
 
      2 tb Oil
      2 lb Chicken thighs & legs
    1/2 ts Paprika
      1 tb Cilantro, chopped
    1/2 c  Onion, diced
      1    Clove garlic, crushed
  1 1/2 c  Water
    1/2 c  White wine
      3    Tomatoes, diced
      1    Bouillon cube
      1    Bay leaf
    1/2 ts Oregano
      1 ts Mixed vegetable seasoning
    1/2 ts Basil
      1 c  Celery
    1/2 c  Almonds
    3/4 c  Short grain brown rice
    3/4 c  Wild rice
      2 c  Peas
 
  Heat oil and brown chicken in it for 10 minutes.  Add paprika,
  cilantro, onion and garlic.  Saute until onion is clear.  Stir in
  water, wine, tomatoes, bouillon cube, and seasonings; combine
  thoroughly.  Stir in celery, almonds and rice.  Cover and simmer 20
  minutes; add peas and simmer another 10-20 minutes or until rice is
  ready.