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Chicken with Rice

(Arroz con Pollo)

1 chicken poached in water seasoned with bay leaf,
   peppercorns and onions,and meat removed from bones and cut into 
   bite-size pieces
1 onion, chopped
3 cloves garlic, mashed with one teaspoon salt
3 roma tomatoes, chopped
2 cups chicken stock
3 tablespoons oil
1 cup uncooked, long grain rice
1/2 cup bell pepper slices
1/2 teaspoon paprika
1/4 teaspoon pepper

Sauté the rice in the oil in a heavy skillet. Fry until golden brown. Add the onion, mashed garlic, tomatoes and chicken stock. Season with the paprika and pepper. Bring to a boil and lower the heat.

Lay the chicken pieces on top of the rice along with the bell pepper slices. Cover and cook over very low heat, about 30 minutes until all the moisture is absorbed.

Serve with warm corn tortillas and guacamole.

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