Arroz con Pollo

From an old Sunset Mexican cookbook
Arroz con Pollo
(ah rrros kohn poh yoh)

Tomatoes plus a garnish of peas or asparagus tips give lots of color to this rice dish. All the ingredients cook ,together in chicken stock until the rice has absorbed the liquid.

1/2 pound diced salt pork
2 tablespoons olive oil or salad oil
3 to 31/2 pound broiler fryer chicken, cut up
1/2 cup chopped onion
1 clove garlic, minced or pressed

2 large peeled tomatoes (or 1 cup drained canned tomatoes), cut in chunks

1 cup rice
About 2 cups regular strength chicken broth
Salt and pepper
1 package (10 oz.) frozen peas or asparagus tips

In a wide frying pan over medium heat, cook salt it until well browned; set pork aside and discard drippings.

Add oil to pan and heat. Add chicken pieces and cook until well browned on all sides. Set chicken aside; discard all but 2 tablespoons of the drippings. Add onion and garlic and cook until onion is limp. Stir in tomatoes, rice, 2 cups of the broth, and browned pork. Return chicken to pan; cover and cook over low heat for about 45 minutes or until thigh meat is no longer pink when slashed and rice is tender to bite. (Add more broth if needed to prevent sticking.) Season to taste with salt and pepper.

Meanwhile, cook peas according to package directions. Arrange chicken and rice in a wide shallow serving dish; scatter cooked peas over top. Makes about 4 servings.