Arroz con pollo (mexican stewed chicken with rice)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken, cut into pieces |
| ¼ | cup | Cooking oil |
| ½ | cup | Chopped onion |
| 1 | Clove garlic, sliced paper thin | |
| ½ | cup | Chopped green pepper |
| 1 | can | Tomatoes (#2) |
| ½ | teaspoon | Sait |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| 4 | Cloves | |
| 2 | smalls | Bay leaves |
| 1 | cup | Raw rice |
| 1 | 1 O ounce package frozen peas, | |
| 1 | Sweet red pepper | |
Directions
~cut into ¼" pieces
Dry the pieces of chicken with paper toweling. Place the oil in a large skiilet and saute the chicken until golden brown. Add the onion, garlic and green pepper and saute until tbe onion is transparent and glazed. Then add the tomatoes, salt, pepper, paprika, cloves and bay leaves. Bring to a rollng boil, and then turn thc heat back to simmer. Cover and simmer for 25 minutes. Add the rice; stir it in well. Cover and simmer for 20 minutes longer, or until the grains of rice are tender. Sprinkle the peas and pepper over the top, and cook, uncovered, for 5 minutes more. Serves 6. If you wish, remove the cloves and bay leaves before serving.
Source: The Super Chicken Cookbook; by Ione Nixon Found by Fran McGee