��Arroz con Pollo (Chicken with Rice)
��Arroz con Pollo (Chicken with Rice)
| 6 strips bacon, halved 1/2 onion, chopped 1 garlic clove, minced 1/4 cup oil 1 fryer chicken, sectioned 1 cup rice (dry) |
2 fresh tomatoes, peeled and chopped 1 teaspoon ground cumin (comino) 1-1/2 cups chicken broth Salt and pepper, to taste 1 cup cooked green peas |
Fry bacon lightly; remove from pan. �Saut� onion and garlic in bacon fat; set aside. �Add oil to the bacon fat and brown the chicken; set chicken aside and fry the rice in the same pan for 3 minutes. �Stir in the tomatoes and cumin; add the chicken, bacon, and sauteed onion and garlic to the pan. �Sprinkle with salt and pepper, and pour broth overall. �Cover pan tightly and simmer for 30 minutes without lifting the lid. �When done stir in the cooked green peas, and serve. Serves 4. �From A�Mexican Cookbook, George &�Inger Wallace. �Nitty Gritty Press, 1971.
Back to the Main Recipe Page
Back to Hobbies and Other Interests
Back to Coach Carmona's Home Page
�����Click to send email!