Title: Arroz Con Pollo (Chicken and Rice)
Categories: Poultry
Yield: 6 Servings

1 lb Skinless; boneless chicken,
-cut into 1" strips
1 md Onion; quartered
2 Green peppers; chopped
1 Jalapeno pepper; seeded and
3 Cloves garlic; minced
2 tb Chopped fresh coriander
2 c Chicken stock
1 c Crushed and drained canned
-Italian plum tomatoes
1 ts Ground cumin
1 ts Chili powder
3/4 c Long-grain brown rice
1 ds Cayenne pepper
1 c Green peas (fresh or frozen)
1 tb Sliced pimentos
1 tb Rinsed and drained capers

From: kmeade@ids2.idsonline.com (The Meades)

Date: Sun, 5 May 1996 20:09:56 -0400

Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white,
about 5 minutes. Set aside and keep warm. In large skillet, bring all other
ingredients, except peas, pimentos and capers, to a boil. Cover and simmer
about 30 minutes, until rice has adsorbed liquid. Add peas, remove from
heat and let steam. Arrange chicken and sauce over rice, garnish with
pimentos and capers. Makes 6 servings.

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