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