Setting an arroz con pollo record
Chef Pepín prepared more than 4,400 lbs. of rice and chicken with the assistance of Evan Benn, Editor-In-Chief of Indulge Magazine and 50 volunteers.
Among the ingredients are 160 lbs. of crushed tomatoes, 150 lbs. of onions, 125 lbs. of peppers, 48 lbs. of garlic, 80 lbs. of sweet green peas, 80 lbs. of Spanish pimentos, 35 lbs. of seasonings and spices, 68 gallons of chicken broth and 207 gallons of water.
When completed 8,800 meals will be donated to Camillus House, Chrysalis Heath and Miami Rescue Mission.
I did another one of my videos, sort of a compilation of the last day. Toward the beginning is Chef Paulette Bilsky explaining what's going on and you can see the arroz con pollo in progress if you like. That video is at our YouTube page here. Love if you would subscribe to the channel while there. Thanks. I'm going to start adding lots of Coconut Grove videos there.
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