Ingredients
- 2 cans chicken broth
- 2 garlic (cloves chopped)
- 525 gr chicken parts
- 80 gr regular rice (raw)
- 80 gr tomatoes (chopped canned)
- 65 gr green pepper (chopped)
- 30 ml oil
In skillet brown chicken in oil; pour off fat, add broth and garlic. Cover, cook on low 15 minutes; add remaining ingredients. Cover, cook 25 minutes more or until liquid is absorbed. Stir now and then. Serves 4.
