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Arroz Con Pollo (Rice-Chicken Skillet Dinner)

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Mexican Texmex

Ingredients:

  • 1 Broiler fryer 2-1/2-3-1/2 lb.; cut up
  • 1 tb Salt
  • 2 c Uncooked rice
  • 2 tb Cooking oil
  • 1 cn (8 oz) tomato sauce
  • 2 ts 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@groupz.net on Feb 12, 1998