Chicken And Rice With Bean Sauce
|Chicken||2 1⁄2 Pound, cut into pieces|
|Bacon slices||3 , chopped|
|Canned tomato sauce||8 Ounce|
|Onion||1 Small, chopped|
|Green bell pepper||1 , chopped|
|Tomato||1 Large, diced|
|Olives||6 , pitted|
|Garlic||1 Clove (5 gm), minced|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Bean sauce||1 Tablespoon|
Season the chicken with salt, pepper and oregano 1 hour before cooking.
Boil the chicken giblets, back and neck to make a broth for cooking the rice.
Cook the bacon in a large heavy skillet over medium heat.
Brown the chicken pieces with the bacon in the drippings.
Remove 2 to 4 tablespoons from the can of tomato sauce and set aside to use in the bean sauce.
Add the remaining tomato sauce, onion, green pepper, tomato, cilantro, olives and garlic to the chicken mixture and bring to a simmer.
Cook for 20 minutes.
Stir in the rice and broth made from the giblets and bring to a boil.
Reduce heat and simmer, covered, for 20 minutes or until rice is tender.