ARROZ CON POLLO (Rice With Chicken)

(Submitted by Francine T. Ryan)

Fran writes: "This dish is so easy to make. This is the first dish I made when I got married and served my first dinner. Boy was I nervous. As a newlywed, I soon learned how to create inexpensive dishes with style and taste. My grandfather had a saying, "Never cook when you are angry! -- especially eggs". He was a chef for many years in Chiapas Mexico."

INGREDIENTS

2 broiler or fryer chickens, cut into parts and browned

1/4 cup olive oil

2 onions, chopped

2 green peppers, chopped

2 cans (16-ounces) chopped tomatoes or fresh

1 tablespoon chopped garlic

2 envelopes saffron seasoning

1 package (16-ounces) rice (cooked to package directions)

1 roasted green pepper, cut in strips

1 package (10-ounces) frozen peas, thawed or small can of veg all

Preheat oven to 350° F. In large skillet heat oil. Sauté onion and green pepper until tender. Combine with tomatoes, garlic, saffron, rice and pepper strips. Place chicken on rice mixture; place in oven. Bake until tender (35 minutes). Before serving, stir in peas.

About Francine: Fran is an internet friend with whom I have shared many conversations about cooking. Now she wants to share these recipes with you. I'm sure she would love to hear from you if you have any questions or comments. Her email address is FRAN122245@aol.com.

Other recipes submitted by Fran:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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