Arroz Con Pollo (Chicken With Rice)

• 1 - 2 1/2 to 3 lb. broiler fryer chicken cut up
• 2 Tbsp. cooking oil
• 1/2 c. chopped onion
• 1/2 c. chopped sweet red pepper
• 2 cloves garlic, minced
• 3 c. water
• 1 - 8 oz. can tomatoes, cut up
• 1 Tbsp. instant chicken bouillon granules
• 1 tsp. salt
• 1/4 tsp. black pepper

1. Sprinkle chicken lightly with salt.
2. In 12 inch skillet brown chicken in hot oil about 15 minutes until brown.
3. Remove chicken from pan. In drippings remaining in pain, cook rice, onion and garlic till rice is golden.
4. Add water, undrained tomatoes, red pepper, bouillon granules, salt and pepper; bring to boiling, stir gently.
5. Arrange chicken atop rice mixture; cover and simmer 30 - 35 minutes or till chicken is tender.
6. Makes 4 - 6 servings.

chicken, cooking oil, onion, sweet red pepper, garlic, water, tomatoes, instant chicken, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22064 (may not work)