PUERTO RICAN STYLE CHICKEN RICE
10 oz. olives w/pimento
2 oz. capers
8 oz. can tomato sauce
Sazon goya (2 in pkg.)
Whole chicken, cut up
3 cups of rice (not instant)
1 med. onion
1 med. pepper
1 med. tomato
Garlic powder
Crisco oil
1 c. flour
Fry chicken dipped in flour in Crisco. Pour out excess grease. In the same pan fry pepper, onion and tomato. Add 8 ounce can tomato sauce and stir until bottom all of the tomato sauce is mixed in; add rice, stir. Add sazon (2 pkg) and stir. Next add olive, pimento- capers and stir. Excluding the 8 ounces of tomato sauce add 5 cups of water to saucepan. Let rice mixture come to a boil. Place chicken on top and cook for 20 minutes on low simmer.
