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Arroz con Pollo I (M, TNT)
Source: "The Complete American-Jewish Cookbook"
Serves: 5-6

1 young 3-1/2 lb. chicken
1/2 cup olive oil
1/2 cup diced onion
1 1/2 tsp. salt
pepper, to taste
3 cups canned tomatoes
1 clove garlic
1 bay leaf
1 cup raw rice

Brown chicken in oil and remove from pan. Cook onions lightly. Replace chicken. Add salt and pepper.

Add tomatoes heated to boiling. Drop garlic clove and bay leaf on top. Add washed rice.

Cook gently over low heat (or in a 350°F oven) until rice is tender and fluffy, about 1 hour. Lift and stir once after first 15 minutes. Remove garlic and bay leaf.

Serve, garnished with olives and green peppers.

Poster's Notes:
Arroz de Franzo: In Portugal, white wine is added.

Posted by Julie Orchant

Nutritional Info Per Serving: N/A