Chicken With Spanish Rice And Olives Recipe
Ingredients
| Broiler-fryer - 3-1b, cut into eight pieces | ||
| Frozen - 1/2 cup or | ||
| Fresh onion - chopped | ||
| Garlic | 1 Clove (5gm), minced (Salad oil - 1 tablespoon) | |
| Stewed tomatoes | 1 Can (10oz) (Salad oil - 1 tablespoon) | |
| Oregano leaves | 1/2 Teaspoon, dried (Salad oil - 1 tablespoon) | |
| Water | 1/2 Cup (16 tbs) (Salad oil - 1 tablespoon) | |
| Spanish-rice mix - 1 pkg (4.6 oz) | ||
| Frozen artichoke hearts package | 1 (Salad oil - 1 tablespoon) | |
| Pimiento-stuffed olives - 1/4 cup, halved crosswise (about 10) | ||
Directions
MAKING
1. In large skillet, over medium-high heat, heat oil and cook chicken pieces, skin side down, until browned-€”about 10 minutes.
2. Add onion and cook for 5 minutes more.
3. Then stir in garlic and cook 1 minute more.
4. Add tomatoes and oregano, breaking up tomatoes with spoon if necessary.
5. Reduce heat and simmer, covered for 15 minutes.
6. Uncover skillet and turn chicken pieces.
7. Add water, rice mix, artichoke hearts and olives.
8. Stir and cook for 10 minutes longer until rice is tender.
SERVING
9. Serve spreading the chicken pieces over the rice.
1. In large skillet, over medium-high heat, heat oil and cook chicken pieces, skin side down, until browned-€”about 10 minutes.
2. Add onion and cook for 5 minutes more.
3. Then stir in garlic and cook 1 minute more.
4. Add tomatoes and oregano, breaking up tomatoes with spoon if necessary.
5. Reduce heat and simmer, covered for 15 minutes.
6. Uncover skillet and turn chicken pieces.
7. Add water, rice mix, artichoke hearts and olives.
8. Stir and cook for 10 minutes longer until rice is tender.
SERVING
9. Serve spreading the chicken pieces over the rice.
Chef
