Arroz Con Pollo (Stewed Chicken & Rice) No2 Recipe

Mexican Recipes To-Go

Mexican Stew Recipes

Ingredients:

3 lb chicken, cut into pieces
1/4 cup oil, vegetable
1/2 cup onion, chopped
1 garlic clove, sliced paper thin
1/2 cup pepper, green, chopped
1 can tomatoes (#2)
1/2 tsp sait
1/4 tsp pepper, black, ground
1/2 tsp paprika
4 cloves
2 small bay leaves
1 cup raw rice
1 1 o ounce package frozen peas,
1 pepper, red, sweet

Instructions:

~cut into 1/4" pieces

Dry the pieces of chicken with paper toweling. Place the oil in a
large skiilet and saute the chicken until golden brown. Add the
onion, garlic and green pepper and saute until tbe onion is
transparent and glazed. Then add the tomatoes, salt, pepper, paprika,
cloves and bay leaves. Bring to a rollng boil, and then turn thc heat
back to simmer. Cover and simmer for 25 minutes. Add the rice; stir
it in well. Cover and simmer for 20 minutes longer, or until the
grains of rice are tender. Sprinkle the peas and pepper over the top,
and cook, uncovered, for 5 minutes more. Serves 6. If you wish,
remove the cloves and bay leaves before serving.

Servings: 6

 

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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. James Michener

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