Arroz con pollo (rice-chicken skillet dinner)

4 Servings

Ingredients

Quantity Ingredient
1 Broiler fryer 2-1/2-3-1/2 lb.; cut up
1 tablespoon Salt
2 cups Uncooked rice
2 tablespoons Cooking oil
1 can (8 oz) tomato sauce
2 teaspoons Mixed spices; (cumin and peppercorns)
2 Cloves garlic
Boiling water

Directions

1. In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt, cover and simmer 15-20 minutes. 2. Grind mixed spices and garlic. Add a little water and set aside.

3. In a skillet brown rice in 1 tablespoon oil.

4. Add browned rice to chicken. Cover and simmer 5 minutes.

5. Add spices, tomato sauce, and enough boiling water to cover. Simmer for 20-25 minutes.

6. Stir only once during the simmering process.

7. Serves 8-10. (Try the hot chili sauce with this dish.) 8. (Vermicelli could be substituted for rice.) Recipe by: From South Texas Mexican Cook Book by Lucy Garza Posted to MC-Recipe Digest by c4@... on Feb 12, 1998

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