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Arroz con Pollo VI (M, TNT)
Source: "The Complete American Jewish Cookbook" (with modifications)
Serves: 4

1 frying chicken cut into 8 pieces
1 tsp. salt
1/2 cup flour
1 tbsp. chili powder
1/2 cup olive oil
2 onions, sliced thinly
1 green pepper, sliced or chopped
3 cloves garlic, minced
1 cup canned tomato chunks
1 cup water
1/2 cup rice

Mix salt, flour, and chili powder. Dip chicken into mixture and brown in oil in a large skillet, several pieces at a time.

Remove chicken and brown the onion and green pepper, adding the garlic as the onion starts to color. Drain off excess oil. Add tomatoes, rice, and water and mix together, adding a little more chili powder (optional). Cover the pan and bring to a boil. Reduce to a gentle simmer and cook for about 40 minutes. Add more water from time to time, if necessary.

Poster's Notes:
I tried this recipe for Shabbat and it came out quite good. It's a simple, one-dish preparation and the mixture of colors makes for a nice presentation.

Posted by Scott Mann

Nutritional Info Per Serving: N/A