YIELD: 24 servings 24 each chicken breasts, 3-ozs. each 6 Tbsps. olive oil 3 lbs. onion, chopped 1 lb. red bell pepper, large dice1/4 cup garlic, minced 4 Tbsps. paprika 12 cups long grain rice 7-1/2 cups dry white wine 84 ozs. canned, diced tomatoes with juice 10-1/2 cups chicken broth 4 tsps. saffron 4 each bay leaves 6 cups frozen peas 3 cups pimiento-stuffed green olives, chopped1/4 cup fresh parsley, chopped Heat tilt skillet and add oil. Season chicken with salt and pepper. Add ...
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