Arroz Con Pollo (Chicken With Rice)

• 2 cut-up chickens, skinned
• 3 garlic cloves, diced
• 1 sour orange
• 1/4 to 1/3 c. olive oil
• 1 diced green pepper
• 1 (8 oz.) can tomato sauce
• 1 tsp. salt
• 1 diced onion
• 2 cans red peppers
• 1 can peas
• 1 can asparagus
• 2 tsp. Accent
• 1/4 tsp. pepper
• 1 bay leaf
• 3 1/2 c. cooking wine
• 2 c. chicken broth
• 2 c. Spanish rice with Azafran

1. Rinse chicken and mix it with the garlic and the orange.
2. Let it marinate for a couple of hours.
3. Heat up the olive oil, lightly brown the chicken.
4. Add the diced pepper, tomato sauce, salt and onion.
5. Blend 1 can of the red peppers in the blender with the water from 1 can.
6. Add to chicken the water from the pea's can and the asparagus' can only; pepper, bay leaf, cooking wine, chicken broth and 1 more cup of water.
7. Cook for about 15 minutes on medium heat.
8. Add rice and Azafran when rice is tender and chicken is cooked.

garlic, sour orange, olive oil, green pepper, tomato sauce, salt, onion, red peppers, peas, asparagus, accent, pepper, bay leaf, cooking wine, chicken broth, spanish rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046988 (may not work)