Chicken and Yellow Rice
Ingredients
- 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 teaspoon crushed oregano
- 2 teaspoon 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 cup long grain rice
- 8 ounce can small peas (optional)
Instructions
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.