| 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 |
ts |
Salt |
| 1/2 |
ts |
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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