Chicken and Yellow Rice

Chicken and Yellow Rice


  • 1/2 cup olive oil
  • 1 cut up frying chicken or 6 pieces chicken
  • 1 medium Spanish onion, chopped
  • 1/2 large green bell pepper, chopped
  • 2-3 cloves garlic, minced
  • 1/4 cup tomato sauce
  • 1 bay leaf
  • 1 teaspoon crushed oregano
  • 2 teaspoons salt
  • Freshly ground black pepper to taste
  • 14 1/2 ounces can low-salt chicken broth, mixed with water to make 3 cups
  • 1 gram envelope Vigo Spanish flavoring and coloring
  • Juice of 1/2 lemon (about 1 Tbsp)
  • 2 cups long grain rice
  • 8 ounces can small peas (optional)


In a heavy skillet over med-high heat, heat enough oil to cover the bottom of the pan. Brown chicken on both sides; remove from pan. While chicken browns, heat about 2 TBS. oil (enough to cover bottom of a pan lightly) in a large, heavy saucepan over med-high heat. Saute onion, green pepper and garlic until clear but not brown. Turn down heat, if necessary. Add tomato sauce, bay leaf, oregano, salt and pepper; stir well. Add chicken broth, Spanish flavoring and lemon juice. Add chicken, bring to a boil. Reduce heat to medium; cover pan; cook 30 minutes. Remove chicken; add rice to pot, stir well. Place chicken on top of rice, return to a rapid boil. Cover pot, turn off heat. Let sit 30 minutes covered (do not lift lid). When ready to serve, garnish with peas.

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