Sausage Arroz Con Pollo
|Sausage links||8 Ounce, brown (1 Package)|
|All purpose flour||3 Tablespoon|
|Meaty chicken pieces||2 Pound, skinned (Breasts/Thighs/Drumsticks)|
|Cooking oil||1 Tablespoon|
|Water||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Frozen peas||1 Cup (16 tbs)|
|Pitted ripe olives/Pimiento-stuffed green olives||1⁄4 Cup (4 tbs)|
1 Cut the sausages into 1/2-inch pieces; brown sausages in a kettle. Remove sausages. Set aside.
2 Place the flour, salt, and pepper in a plastic bag. Add chicken, a few pieces at a time, and shake to coat.
3 In the kettle heat oil over medium heat. Add chicken and cook, uncovered, for 10 minutes, turning to brown evenly. Add the water, onion, and celery to chicken in kettle. Simmer, covered, for 20 minutes. Add uncookedVice, undrained tomatoes, and sausages. Simmer, covered, about 20 minutes more or until rice is tender. Add peas and olives; cook and stir until heated through.