Arroz Con Pollo
|Sausage links||8 Ounce (1 Package, Brown And Serve)|
|Broiler fryer chicken||3 Pound, cut up (1 Bird, Ready To Cook)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Regular rice||1 Cup (16 tbs)|
|Canned tomatoes||8 Ounce, cut up (1 Can)|
|Canned peas||8 1⁄2 Ounce, drained (1 Can)|
|Sliced pimiento stuffed green olives||1⁄2 Cup (8 tbs)|
Brown sausages in a Dutch oven.
Drain, reserving 3 tablespoons drippings; set sausages aside.
Coat chicken with mixture of flour, salt, and 1/4 teaspoon pepper; brown in reserved drippings.
Add onion, celery, and 1 3/4 cups water to chicken.
Cover and simmer till chicken is nearly tender,about 30 minutes.
Add rice, tomatoes, and sausages.
Simmer till rice is tender, about 20 minutes more.
Skim off fat.
Add peas; heat.
Garnish with olives.