| 1/4 c. Spanish extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1 1/2 sm. chickens (3 1/2 lb.) cut into quarters |
1/8 chickens |
$0.98 per pound
|
$0.49 |
| 1 med. onion, finely minced |
0.08 onion |
$0.79 per pound
|
$0.02 |
| 1/2 med. green pepper, finely minced |
0.04 pepper |
$2.19 per pound
|
$0.02 |
| 2 cloves garlic, chopped |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 lg. ripe tomato, peeled, seeded and minced |
0.08 tomato |
$1.99 per pound
|
$0.07 |
| 1 teaspoon fresh lemon juice |
0.08 teaspoon |
$2.19 per 15 fluid ounces
|
$0.00 |
| 1 bay leaf |
0.08 bay leaf |
$3.59 per 2 ounces
|
$0.02 |
| 1 teaspoon minced parsley |
0.08 teaspoon |
$1.09 per cup
|
$0.00 |
| 1 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 teaspoon warm sauce |
0.02 teaspoon |
n/a
|
|
| 3 1/2 c. chicken stock |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.17 |
| 2 c. long grain rice |
2 tablespoons |
$4.19 per 80 ounces
|
$0.06 |
| 1 can tiny French style peas, heated |
0.08 can |
$0.89 per 15 ounces
|
$0.08 |
| 1 can pimento, cut in thin strips |
0.08 can |
$2.49 per 16 fluid ounces
|
$0.19 |
| Parsley sprigs |
0.08 parsley |
$1.09 per cup
|
$0.00 |
| Total per Serving |
$1.19 |
| Total Recipe |
$14.34 |
Suggestions?