Spanish Chicken with Rice |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetable oil |
2 lbs chicken pieces |
1 (10 ounce) can condensed cream of chicken soup |
1 1/2 cups canned tomatoes (with juice) |
1/2 green pepper, chopped |
2 cloves garlic, minced or 1/4 teaspoon garlic powder |
4 cups hot, cooked rice |
Directions:
1. In large skillet over medium-high heat, heat oil.
2. Brown chicken 3 minutes on each side.
3. Pour off fat.
4. Stir in soup, tomatoes, green pepper and garlic.
5. With a wooden spoon, crush tomatoes against sides of pan.
6. Bring to boil.
7. Reduce heat to low.
8. Cover; cook 30 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally.
9. Serve with rice.
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