Recipe - Arroz Con Pollo (Chicken And Rice)

1 pound Skinless; boneless chicken,
cut into 1" strips
1 md Onion; quartered
2 Green peppers; chopped
1 Jalapeno pepper; seeded and
3 Cloves garlic; minced
2 tablespoon Chopped fresh coriander
2 cup Chicken stock
1 cup Crushed and drained canned
Italian plum tomatoes
1 teaspoon Ground cumin
1 teaspoon Chili powder
Three fourths cup Longgrain brown rice
1 ds Cayenne pepper
1 cup Green peas (fresh or frozen)
1 tablespoon Sliced pimentos
1 tablespoon Rinsed and drained capers

From: kmeade@ids2.idsonline.com (The Meades)

Date: Sun, 5 May 1996 20:09:56 0400

Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white,
about 5 minutes. Set aside and keep warm. In large skillet, bring all other
ingredients, except peas, pimentos and capers, to a boil. Cover and simmer
about 30 minutes, until rice has adsorbed liquid. Add peas, remove from
heat and let steam. Arrange chicken and sauce over rice, garnish with
pimentos and capers. Makes 6 servings.

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