ARROZ CON POLLO (CHICKEN AND RICE)

(from largomason’s recipe box)

Ingredients

  • 3 lg. breasts, split in half or 6 thighs
  • 3 tbsp. oil
  • 2 tbsp. butter
  • 1 c. long grain rice
  • 1/2 med. onion, chopped
  • 16 oz. stewed tomatoes, cut up
  • 3 to 4 c. hot water
  • 3 cubes chicken bouillon
  • Salt, pepper and garlic powder to taste

Directions

  1. Add oil to fry pan and brown chicken on both sides (about 10 minutes each side). Set aside. Put butter in a 5 quart pot and brown rice and onion. Add tomatoes (and its juice), water, salt, pepper and garlic powder. Bring to a boil, add chicken and cover. Reduce heat and simmer about 10 minutes. Turn chicken over and continue to simmer until water has evaporated and rice is tender, about 15 minutes longer.

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