Arroz con Pollo - Chicken and Rice

Ingredients:

• 1 2-3 pound chicken fryer, cut up
• 1/4 cup vegetable oil
• 1/2 cup flour
• 1 cup uncooked rice
• 1/4 cup green stuffed olives, sliced
• 2 cans chunky tomato sauce
• 10 ounces chicken broth
• 1 teaspoon chile powder.

Preparation:

Rinse and pat dry the chicken pieces. Dredge in flour, then brown in oil. Combine the remaining ingredients in an oiled casserole dish. Place the browned chicken on top, cover and bake in a 350 degree oven until the rice is tender. Serve with a green salad and warm, crusty bread.

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