1 Fryer chicken, cut in pieces
1 lime (or lemon), cut in half
Salt, to Taste
1 clove garlic, minced
1 c water
2 tomatoes, peeled
2 onions
4 red bell peppers
1/2 c peanut oil
1 cn tomato sauce, 8 oz
1 T red pepper, crushed
--or 1-1 1/2 teaspoons
-cayenne
2 bay leaves
1/2 t thyme
1 1/2 c rice
2 1/2 to 3 pounds meat may be substituted for the chicken
Rub meat or chicken pieces with cut sides of lime or lemon. Season
with salt and sprinkle with garlic. Let marinate for a least 1 hour.
In a stewing pot, simmer chicken or meat with about 1 cup water until
tender. Drain, reserving stock.
Mince 1 tomato, 1 onion, and bell peppers. Heat oil in stewing pot and
fry meat or chicken until golden. Add minced vegetables, tomato sauce, and crushed red pepper or cayenne. Stir in bay leaves and thyme. Saute until vegetables are soft. Add rice and cook over medium heat for a few minutes, stirring constantly. Add reserved stock, slowly, stirring constantly.
Cover and cook over low heat until rice is almost soft, stirring
occasionally to keep rice from sticking. Slice remaining onion and
tomato. Add to rice and continue cooking over low heat, well covered, until rice is tender. It may be necessary to add small amounts of boiling water to keep the rice from sticking.
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