• 6servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 small fryer, cut up

  2. olive oil

  3. 1 green pepper , chopped

  4. 1 onion , chopped

  5. 1 medium can tomato es

  6. 1 envelope Vigo flavoring

  7. salt

  8. garlic powder

  9. 1 quart water

  10. 1/2 C. white rice

  11. 2 bay leaves

  12. 1 small can LeSeur pea s (drained)

  13. 1 2-oz. jar sliced pimientos

Instructions Jump to Ingredients ↑

  1. Use a very large frying pan. Brown chicken in olive oil. Remove chicken and set aside. In the oil remaining, saute the pepper and onion. Return the chicken to the pan. Add tomatoes, Vigo, salt, garlic, and water. Boil 15-20 minutes. If your frying pan is not ovenproof, you will transfer all ingredients to a 9 X 13 baking dish. Add rice evenly and bay leaves on top. Cover with lid or foil and bake 40 minutes at 325 degrees. Remove bay leaves. Sprinkle with peas and pimientos. Serve with Cuban bread.


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