Mexican Arroz Con Pollo
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Chicken pieces||3 Pound|
|Ground cumin seed||1⁄2 Teaspoon|
|Canned tomato wedges||1 Pound (1 Can)|
|Onion||1 Medium, chopped|
|Zucchini||1 Pound, sliced 1/4-inch thick|
|Rice||1 Cup (16 tbs) (Use Brand Rice)|
|Water||2 1⁄2 Cup (40 tbs)|
|Canned whole kernel corn||7 Ounce, drained (1 Can)|
In a large skillet, heat oil and garlic.
Brown chicken in oil, turning to brown well on both sides.
Sprinkle chicken with flour, 1 teaspoon salt, cumin seed and pepper.
Drain tomato wedges; reserve juice.
Add onion and reserved tomato juice to chicken.
Cook over low heat, about 30 minutes.
Add zucchini, tomato wedges and 1 teaspoon salt.
Cook until chicken and zucchini are tender, about 15 minutes.
Skim off any excess fat.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Stir corn into hot cooked rice.