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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

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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