| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice | 6 | Servings | |
INGREDIENTS
| 4 | lb | Chicken |
| 1/2 | c | Olive oil |
| 1/4 | lb | Salt pork |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic, crushed | |
| 2 | Tomatoes | |
| 2 | c | Uncooked rice |
| 4 | c | Chicken broth |
| 2 | t | Salt |
| 1/2 | t | Pepper |
INSTRUCTIONS
Cut up chicken into serving pieces. Brown chicken in olive oil in a skillet. Set aside. Add chopped salt pork to skillet & brown. Set aside. Peel tomatoes & cut in chunks. Cook onion in olive oil & add chicken, pork, garlic, tomatoes, rice & chicken broth along with salt & pepper. Cover & cook until chicken is tender & rice has absorbed the stock. Serves 6. MRS KEN (ROSITA) HELMS From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 462
Calories From Fat: 324
Total Fat: 36.1g
Cholesterol: 16.3mg
Sodium: 2807mg
Potassium: 594.8mg
Carbohydrates: 21.1g
Fiber: 1.2g
Sugar: 3.7g
Protein: 12.5g