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In large stockpot, saute in oil garlic and chicken until chicken is brown on all sides. Add onion, bell pepper, oregano, cilantro, cayenne, cumin, saffron, paprika, salt, wine, tomatoes and half the stock. Bring to a boil and stir gently. Cover and simmer for 20 minutes. Add rice, carrots, peas and remaining stock. Cover and simmer for 20 minutes. Serve sprinkled with parsley and roasted red pepper.
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