|Recipe Name:||Arroz Con Pollo (rice-chicken Skillet Dinner)||Submitted by:||Administrator|
|Number of Servings:||4|
1 Broiler fryer 2-1/2-3-1/2
lb. cut up
1 Tablespoon(s) Salt
2 Cup(s) Uncooked Rice
2 Tablespoon(s) COOKING OIL
1 8 oz tomato sauce
2 Teaspoon(s) Mixed spices, cumin and
2 Cloves garlic
In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add
salt, cover and simmer 15-20 minutes. Grind mixed spices and garlic.
Add a little water and set aside. In a skillet brown rice in 1
tablespoon oil. Add browned rice to chicken. Cover and simmer 5
minutes. Add spices, tomato sauce, and enough boiling water to cover.
Simmer for 20-25 minutes. Stir only once during the simmering process.
Serves 8-10. (Try the hot chili sauce with this dish.) (Vermicelli
could be substituted for rice.) Recipe by: From South Texas Mexican
Cook Book by Lucy Garza Posted to MC-Recipe Digest by firstname.lastname@example.org on
Feb 12, 1998
Nutrition (calculated from recipe ingredients)
Calories From Fat: 94
Total Fat: 10.6g