Arroz Con Pollo (Chicken With Rice) - cooking recipe

Ingredients

2 cut-up chickens, skinned
3 garlic cloves, diced
1 sour orange
1/4 to 1/3 c. olive oil
1 diced green pepper
1 (8 oz.) can tomato sauce
1 tsp. salt
1 diced onion
2 cans red peppers
1 can peas
1 can asparagus
2 tsp. Accent
1/4 tsp. pepper
1 bay leaf
3 1/2 c. cooking wine
2 c. chicken broth
2 c. Spanish rice with Azafran

Preparation

Rinse chicken and mix it with the garlic and the orange.
Let it marinate for a couple of hours.
Heat up the olive oil, lightly brown the chicken.
Add the diced pepper, tomato sauce, salt and onion.
Blend 1 can of the red peppers in the blender with the water from 1 can.
Add to chicken the water from the pea's can and the asparagus' can only; pepper, bay leaf, cooking wine, chicken broth and 1 more cup of water.
Cook for about 15 minutes on medium heat.
Add rice and Azafran when rice is tender and chicken is cooked.