posted by SandyOH 10-12-101 9:25 PM
BH&G cookbook
Pollo Con Arroz (Mexican)
1(2-1/2 to 3-pound) chicken
1/3 cup fat or salad oil
1 medium onion, chopped
1 clove garlic, minced
3-1/2 to 4 cups canned tomatoes
1 cup rice
1 teaspoon salt
1 green pepper, sliced in rings
Cut chicken in serving pieces. Dip in flour seasoned with salt, pepper, and paprika. Cook in hot fat until delicate brown. Arrange in greased 3-quart casserole.
Cook onion and garlic in remaining fat until soft. Add to chicken. Sprinkle rice in liquid around chicken. Add tomatoes and salt. Cover tightly. Bake in moderate oven (350 F.) 1-1/2 hours. Add green pepper last 20 minutes.
Serves 4 to 6
Source: Better Homes & Gardens Cook Book (1947)