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Rio Grande Valley Arroz Con Pollo, From ‘The Enchilada Queen Cookbook’

Ingredients

• 4 tablespoons vegetable oil
• 12 pieces chicken (legs, thighs, wings, breast quarters), or 18 drumettes, or 2 cups shredded cooked chicken
• 1 ½ cups coarsely chopped tomatoes
• 1 clove garlic
• 1 1⁄3 cups long-grain white rice (don’t use short-grained or parboiled)
• ¼ cup chopped white onion
• 3 tablespoons tomato sauce
• 2 teaspoons Tex-Mex Holy Trinity (see notes above)
• 1 teaspoon salt

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