Name: Arroz Con Pollo (Rice-Chicken Skillet Dinner)
Ingredients: 1 Broiler fryer 2-1/2-3-1/2 lb.; cut up; 1 tb Salt; 2 c Uncooked rice; 2 tb Cooking oil; 1 cn (8 oz) tomato sauce; 2 ts Mixed spices; (cumin and peppercorns); 2 Cloves garlic; Boiling water

CATEGORY	CUISINE	TAG	YIELD
	Dutch	Tex-, Mex	4	Servings

INGREDIENTS

1		Broiler fryer 2-1/2-3-1/2 lb.; cut up
1	tb	Salt
2	c	Uncooked rice
2	tb	Cooking oil
1	cn	(8 oz) tomato sauce
2	ts	Mixed spices; (cumin and peppercorns)
2		Cloves garlic
		Boiling water

INSTRUCTIONS

1. In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt,
cover and simmer 15-20 minutes.
2. Grind mixed spices and garlic. Add a little water and set aside.
3. In a skillet brown rice in 1 tablespoon oil.
4. Add browned rice to chicken. Cover and simmer 5 minutes.
5. Add spices, tomato sauce, and enough boiling water to cover. Simmer for
20-25 minutes.
6. Stir only once during the simmering process.
7. Serves 8-10. (Try the hot chili sauce with this dish.)
8. (Vermicelli could be substituted for rice.)
Recipe by: From South Texas Mexican Cook Book by Lucy Garza
Posted to MC-Recipe Digest by c4@groupz.net on Feb 12, 1998

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