Arroz Con Pollo (Stewed Chicken And Rice) #1
- 1 tablespoon(s) vegetable oil
- 1 cup(s) onion(s); chopped
- 1/2 cup(s) celery; chopped
- 2 garlic clove(s); chopped, finely
- 1 pound(s) chicken thighs; skinless
- 1 can (16 oz) tomato(s); diced
- 1 cup(s) rice; uncooked
- 2 teaspoon(s) bouillon, chicken
- 1 bay leaf
- 1/4 teaspoon(s) black pepper; ground
- 1 package (10 oz) peas, green; frozen
Add oil to Dutch oven and place over medium heat. Add onion, celery and garlic; cook 3 to 5 minutes, or until tender, stirring often. Add remaining ingredients except peas; bring to a boil. Reduce heat to low; cover and simmer 30 minutes. Add peas, cover and simmer 10 minutes longer. To serve, remove bay leaf.
Contributor: Woman's Day Light Meals in Minutes Vol 3 No. 2
Yield: 6 servings