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Print this Recipe    Chicken Rice

Chicken and Yellow Rice

1/2 cup olive oil
1 cut up frying chicken or 6 pieces chicken
1 medium Spanish onion, chopped
1/2 large green bell pepper, chopped
2-3 cloves garlic, minced
1/4 cup tomato sauce
1 bay leaf
1 tsp. crushed oregano
2 tsp. salt
Freshly ground black pepper to taste
14 1/2 ounce can low-salt chicken broth, mixed with water to make 3 cups
1 gram envelope Vigo Spanish flavoring and coloring
Juice of 1/2 lemon (about 1 Tbsp)
2 cups long grain rice
8 ounce can small peas (optional)

In a heavy skillet over med-high heat, heat enough oil to cover
the bottom of the pan. Brown chicken on both sides; remove from
pan. While chicken browns, heat about 2 TBS. oil (enough to cover
bottom of a pan lightly) in a large, heavy saucepan over med-high
heat. Saute onion, green pepper and garlic until clear but not
brown. Turn down heat, if necessary. Add tomato sauce, bay leaf,
oregano, salt and pepper; stir well. Add chicken broth, Spanish
flavoring and lemon juice. Add chicken, bring to a boil. Reduce
heat to medium; cover pan; cook 30 minutes. Remove chicken; add
rice to pot, stir well. Place chicken on top of rice, return to a
rapid boil. Cover pot, turn off heat. Let sit 30 minutes covered
(do not lift lid). When ready to serve, garnish with peas.


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