Chicken In Tomato Rice
|Diced salt pork||1⁄2 Pound|
|Olive oil/Salad oil||2 Tablespoon|
|Broiler fryer chicken||3 1⁄2 Pound, cut up|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Tomatoes/1 cup drained canned tomatoes||2 Large, peeled and cut in to chunks|
|Rice||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs) (Regular Strength)|
|Frozen peas/Asparagus tips||10 Ounce (1 Package)|
In a wide frying pan over medium heat, cook salt pork until well browned; set pork aside and discard drippings.
Add oil to pan and heat.
Add chicken pieces and cook until well browned on all sides.
Set chicken aside; discard all but 2 tablespoons of the drippings.
Add onion and garlic and cook until onion is limp.
Stir in tomatoes, rice, 2 cups of the broth, and browned pork.
Return chicken to pan; cover and cook over low heat for about 45 minutes or until thigh meat is no longer pink when slashed and rice is tender to bite. (Add more broth if needed to prevent sticking.) Season to taste with salt and pepper.