Title: Arroz con pollo (mexican stewed chicken with rice)
 Categories: Poultry, Mexican, Rice
      Yield: 6 Servings
 
      3 lb Chicken, cut into pieces
    1/4 c  Cooking oil
    1/2 c  Chopped onion
      1    Clove garlic, sliced paper
           -thin
    1/2 c  Chopped green pepper
      1 cn Tomatoes (#2)
    1/2 ts Sait
    1/4 ts Pepper
    1/2 ts Paprika
      4    Cloves
      2 sm Bay leaves
      1 c  Raw rice
      1    1 O ounce package frozen
           -peas,
      1    Sweet red pepper
 
  ~cut into 1/4" pieces
  
  Dry the pieces of chicken with paper toweling. Place the oil in a
  large skiilet and saute the chicken until golden brown. Add the
  onion, garlic and green pepper and saute until tbe onion is
  transparent and glazed. Then add the tomatoes, salt, pepper, paprika,
  cloves and bay leaves. Bring to a rollng boil, and then turn thc heat
  back to simmer. Cover and simmer for 25 minutes. Add the rice; stir
  it in well. Cover and simmer for 20 minutes longer, or until the
  grains of rice are tender. Sprinkle the peas and pepper over the top,
  and cook, uncovered, for 5 minutes more. Serves 6. If you wish,
  remove the cloves and bay leaves before serving.