Recipe - Arroz Con Pollo (Rice-Chicken Skillet Dinner)

1 Broiler fryer 21/231/2
lb.; cut up
1 tablespoon Salt
2 cup Uncooked rice
2 tablespoon Cooking oil
1 cn (8 oz) tomato sauce
2 teaspoon Mixed spices; (cumin and
peppercorns)
2 Cloves garlic
Boiling water

1. In a 4One half quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt,
cover and simmer 1520 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
2025 minutes.

6. Stir only once during the simmering process.

7. Serves 810. (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 MCRecipe Digest by c4@groupz.net on Feb 12, 1998