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Categories:
chicken onion garlic bay leaf coloring pimientos olive oil peas salt tomato green pepper long grain rice water
Viewed: 21 - Published at: 7 years agoIngredients
- 1 fryer chicken, cut up
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 1 envelope Virgo flavoring and coloring
- 1 (4 oz.) jar pimientos
- 6 oz. olive oil
- 1 small can peas
- 2 Tbsp. salt
- 1 diced fresh tomato
- 1/2 green pepper, diced
- 1 lb. long grain rice
- 1 qt. water
Method
- Fry chicken in 3 ounces olive oil, until brown.
- Set aside.
- In a large saucepan, saute onion, garlic and green pepper in 3 ounces olive oil.
- Add tomato and simmer until soft.
- Add water, flavoring packet, bay leaf and salt; stir well.
- Add chicken and bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Bring to a boil again, add rice and return to a boil.
- Stir once, cover tightly and simmer on low heat, 25 to 30 minutes.
- Do not remove cover.
- When done, garnish with peas and pimientos.
