1 (4 pound) whole chicken, cut into pieces
1 tablespoon vegetable oil
1/4 cup white rice
1/2 cup milk
1 small onion, chopped
1 small green bell pepper, chopped
1 medium green bell pepper, chopped
2 cups salsa
4 tomatoes
1 large soda
1 large tomato - peeled, seeded and chopped
1 green bell pepper - peeled, seeded and chopped
1 cucumber, peeled and diced
salt and pepper to taste
1 (5 ounce) jar salsa
1/2 pound hunnett tomato, peeled, chopped
2 cucumber, peeled and diced
1/4 cup grated fresh tomatoes
1/4 cup white wine
1/4 cup water
3 tablespoons cooking oil
Heat oil in a large skillet over medium heat. Add chicken, oil, rice, milk, onion, pepper, tomato, and tomato; cook, stirring, until brown and tender. Stir in water. Bring to a boil. Reduce heat to low; cook, stirring, until sauce thickens to the consistency of cream.
Mix in tomatoes, 1 cup of water, and 1 tablespoon oil and cook, stirring, until thickened. Stir in sauce. Stir in wine; reduce heat to low and simmer for another 45 minutes, or until chicken is no longer pink and juice is runny.