Categories: Poultry, Mexican 
      Yield: 4 servings 
  
      2 tb Oil                                 1    Bay leaf 
      2 lb Chicken thighs & legs             1/2 ts Oregano 
    1/2 ts Paprika                             1 ts Mixed vegetable seasoning 
      1 tb Cilantro, chopped                 1/2 ts Basil 
    1/2 c  Onion, diced                        1 c  Celery 
      1    Clove garlic, crushed             1/2 c  Almonds 
  1 1/2 c  Water                             3/4 c  Short grain brown rice 
    1/2 c  White wine                        3/4 c  Wild rice 
      3    Tomatoes, diced                     2 c  Peas 
      1    Bouillon cube                   
  
  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.