Liturgical Year : Recipes : Chicken with Rice

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Catholic Recipe: Chicken with Rice

INGREDIENTS

1 broiler-fryer chicken, quartered
1/2 cup olive oil
1 onion, chopped fine
2 garlic cloves
1 can (1 pound) tomatoes
2 cups water
1 bay leaf
1 tablespoon rice
3 cups cooked rice
pinch saffron
2 green peppers, chopped
1 can (8 ounces) small peas
2 pimientos, chopped

Details

Serves: 3-4
Yield: 3-4 servings
Prep Time: 2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin: Latin America

Food Categories

Feasts

Christmas

Seasons

Christmas

Also Called: Arroz con Pollo

Here is a simple Latin American chicken dish. It could be classified as a casserole, except that the pieces of chicken are whole.

DIRECTIONS

Fry chicken in hot oil in saucepot until lightly browned on all sides, with onions, garlic. Add tomatoes, water. Cook 5 minutes. Add bay leaf, salt, rice, saffron, green pepper, peas with liquid and pimientos; stir thoroughly. Pour into casserole. Bake 40 minutes at 350°.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

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