| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Diced salt pork |
| 3 |
lb |
Broiler-fryer chicken; cut into pieces (up to 4) |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 2 |
tb |
Butter |
| 1 |
|
Clove garlic; crushed |
| 2 |
|
Peeled tomatoes or 1 cup drained canned tomatoes, cut in chunks |
| 2 |
c |
Uncooked rice |
| 4 |
c |
Regular strength chicken broth or water |
| 2 |
ts |
Salt 1/2 teaspoon pepper |
|
|
Hot cooked asparagus tips and peas for garnish |
INSTRUCTIONS
Brown pork and set aside. Add chicken and olive oil to pan and brown. Cook
onion in butter and add chicken along with garlic, pork, tomatoes, rice and
broth or water. Add salt and pepper. Cook, covered, until chicken is tender
and rice has absorbed the stock, adding more liquid if necessary to finish
cooking the chicken. Serve garnished with asparagus tips and peas. Serves
6-8.
Posted to EAT-L Digest by Bonnie <solomon1@KCSNET.COM> on Sep 5, 1997
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