Puerto Rican Chicken With Rice
3 1/2 lb. frying chicken, cut
1/2 c. onions, chopped
1/2 c. celery
1 c. Spanish olives, sliced (reserve the liquid)
1 small jar chopped pimientos
1 can peas and carrots with water
1 small can tomato sauce
1 1/2 c. rice
2 Tbsp. olive oil
Brown chicken pieces in olive oil and then drain. Saute onions,
celery and Spanish olives; add the browned chicken pieces.
Combine the rest of the ingredients. Cook slowly, covered, stirring
frequently because rice will stick. This delicious main course
is ready when the rice is fully cooked.