Arrox con Pollo

Av Martha Anqulo

Ingredients:

* 3 lbs chicken pieces
* about a cup of Crisco
* 1 can pimentos (sliced)
* ½ bottle stuffed olives
* 28 oz can tomatoes
* 2 bay leaves
* 15 oz tomato sauce
* 4 cups rice
* 1 bunch parsley (chopped)
* 1 tsp saffron
* 2 large onions (chopped)
* salt and pepper to taste
* 4 cloves garlic (chopped)
* 1 can peas

DirectionsEdit Directions sectionEdit

1. Brown chicken in crisco.
2. Add sausages and cook (I take out some of the grease before adding the rest of the ingredients).
3. Then add tomatoes, tomato sauce, parsley, onions, garlic, bay leaves, saffron, salt and pepper.
4. Simmer until chicken is tender.
5. Remove chicken and add rice.
6. Cook on medium high until liquid is absorbed.
7. Then cover tightly and steam until rice is done.
8. When serving, add can of heated peas and pimientos over the top.
9. Arrange chicken around the sides (or remove chicken from bones and add to rice) parsley may also be used to decorate.