Heat butter or oil in heavy kettle. Add chicken and brown. Remove chicken and add onion, pepper, and garlic. Cook until lightly browned. Add tomatoes, tomato paste, water, bay leaves, salt and chicken. Cover and cook over low heat 40 minutes. Stir in rice; cover and continue cooking over lwo heat. Stir again after 10 minutes. Add vinegar, mushrooms and peas, cook 10 minutes longer. Serve on hot platter, with pieces of chicken around the rice.
Originally Submitted
4/29/2012
0 Out of 5 from
0 reviews
You can add this Arroz Con Polo, Cuba, Mexico recipe to your own private DesktopCookbook.
