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Arroz con Pollo
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Elizabeth Gray
| Chop and grind: | |
| 6 cloves | garlic |
| 1 large | onion |
| 1 | bell pepper |
| 2 stalks | celery |
| 1/2 large can | tomato sauce |
| 1/2 tomato can + 2 Tb. | of vinegar |
| 2 tsp. | oregano |
| 2 tsp. | pepper |
| 2 tsp. | salt |
| 2 tsp. | parsley flakes |
| 1/2 tomato can | olive oil |
| 16 | chicken pieces |
| 3 medium jars | stuffed green olives |
| Medium bag | rice |
Add olive oil to chopped mixture. Add chicken and marinate overnight. Fry chicken in grease tinted with achiote seed. Cook the rice in grease (drain all but 1") and water after chicken is removed (all pieces kept warm in a dish covered with foil). Put in soaking mixture in with the rice as it cooks. Add chicken and stuffed olives.
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