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Chicken In Tomato Rice

Mexican.Chef's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Rice, Chicken

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