eglamkowski's Journal: slashdot cookbook

This will definitely be my final entry for some time now. I intended to make this chapter purely chinese cuisine, but earlier today I made this Filipino Chicken and Rice (Arroz de Valenciana) and it was quite good so I'm ending on this instead.

3 tablespoons oil
1 small chicken (2-3 pounds) cut up into 8 small pieces
1 pound pork, cubed
2 cloves of garlic, minced
1 large onion, sliced fine
1 green bell pepper, cut into strips 1 inch by 2 inches
1 can (16 oz.) of tomatoes, or 2 fresh ripe tomatoes cut up
salt & pepper to taste
1/2 cup chicken broth
2 canned pimentoes, sliced
4 cups cooked rice
1 can (8 oz.) peas or 1/2 pound fresh.

-Heat oil in a large skillet and saute chicken pieces and pork until golden. Remove from skillet and set aside.

-Saute garlic, onion and green pepper until wilted.

-Add tomatoes and cook for 5 minutes.

-Return chicken and pork to skillet. Add salt, pepper, chicken broth, pimentoes and rice.

-Mix well; cover and simmer slowly until thoroughly heated and liquid has evaporated.

-Add the peas and mix well. Serve hot on a large platter garnished with sliced hard-boiled eggs, stuffed black oilves and parsley springs.