Recipe
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Pick up some great tips from your fellow
enthusiasts!

• Milk Rice

• Spanish Chicken

• Put three cups of milk and two cups of rice for two hours in the oven and let it cook.
• After let it rest and put cinnamon and stir for more three hours you'll get the results in the next day.

Spanish Chicken With Red Pesto

Serves 4-6

• 3-4 tablespoons olive oil
• 4-6 chicken breasts
• 200ml carton creme fraiche
• 400g can chopped tomatoes
• 3 tablespoons red pesto sauce (from a jar)
• salt and freshly ground black pepper
• basil leaves, shredded pitted black olives
  
  
  Heat the oil. Add chicken breasts and brown quickly on both sides.
  Mix the creme fraiche, tomatoes and pesto sauce together. Pour over the chicken, then cover and simmer for 20-30 minutes. season. Sprinkle with shredded basil leaves and black olives and serve.