CubanDinnerRice
Arroz con Pollo
A dinner rice recipe from Jolanda Ingram.
Synced from myBrain/food_and_recipes/transcribed/Arroz con Pollo (Jolanda Ingram).md
Cook time1 hr
Servings6
Serving sizeabout 1 1/2 cups
Effortweeknight
OvenNot listed
01
Ingredients
- 1 lg. chicken, cut up
- 1 lg. can tomatoes, cut up
- 1 onion, diced
- 1 small green pepper, diced
- 2 cloves garlic
- 1 jar green stuffed olives (or salad olives)
- 1 1/2 cups rice
02
Directions
- 1
Stew the chicken in the tomatoes, adding tomato juice or sauce if more liquid is needed. Add the onion, pepper and garlic. Toss in the olives with their juice. Do not add more salt. When the chicken is done, either take it out to serve separately or leave it in the pot. Add the rice, cover tightly, and steam 1/2 hour.
03
Transcription notes
Printed heritage recipe. Contributor's note: her grandmother, then 96, went to Cuba as a bride and lived there over 20 years — this is her recipe. ---
Source details
- Attribution
- Jolanda Ingram
- Origin
- Polson, MT, 1911
- Source type
- printed
- Source file
- scanned_recipes/montana_oldest_receipes/mont_oldest_recipes_jim_kitchen_cabinet.pdf
- Source page
- 156 of 218
- Transcribed
- 2026-08-01
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