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Arroz Con Pollo (Rice-chicken Skillet Dinner)
1 Broiler fryer 2-1/2-3-1/2 lb.; cut up
1 tb Salt
2 c Uncooked rice
2 tb Cooking oil
1 cn (8 oz) tomato sauce
2 ts Mixed spices; (cumin and peppercorns)
2 Cloves garlic
In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt, cover and simmer 15-20 minutes.
Grind mixed spices and garlic. Add a little water and set aside.
In a skillet brown rice in 1 tablespoon oil.
Add browned rice to chicken. Cover and simmer 5 minutes.
Add spices, tomato sauce, and enough boiling water to cover. Simmer for 20-25 minutes.
Stir only once during the simmering process.
Serves 8-10. (Try the hot chili sauce with this dish.)
(Vermicelli could be substituted for rice.)
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