Chicken With Rice Recipe


Main Ingredient


 Oregano1 Teaspoon
 Garlic1 Clove (5 gm), chopped
 Salt1 Tablespoon
 Olive oil2 Teaspoon
 Vinegar1 Teaspoon
 Chicken3 Pound, cut into pieces
 Butter1⁄4 Cup (4 tbs)
 Diced cooked ham1⁄2 Cup (8 tbs)
 Bacon slice1 , chopped
 Onion1 , chopped
 Green pepper1 , diced
 Green olives6 , chopped
 Capers1 Teaspoon
 Tomato1 , peeled and chopped
 Tomato sauce1⁄2 Cup (8 tbs)
 Canned peas1 Pound
 Raw rice1 Cup (16 tbs)
 Canned pimientos4 Ounce, slivered

Nutrition Facts

Serving size

Calories 1078 Calories from Fat 472

% Daily Value*

Total Fat 53 g82.2%

Saturated Fat 18.9 g94.3%

Trans Fat 0 g

Cholesterol 270.3 mg

Sodium 1829.6 mg76.2%

Total Carbohydrates 65 g21.5%

Dietary Fiber 7.3 g29.3%

Sugars 9.6 g

Protein 82 g163.4%

Vitamin A 41.6% Vitamin C 109.4%

Calcium 9.6% Iron 27%

*Based on a 2000 Calorie diet


Combine oregano, peppercorns, garlic, salt, oil, and vinegar.
Crush together; rub mixture on chicken brown chicken pieces in butter in large skillet.
Add ham, bacon, onion, green pepper, olives, capers, tomato, and tomato sauce.
Simmer for 10 minutes; drain peas, reserving liquid.
Add enough water to liquid to make 2 1/2 cups; add to skillet.
Bring to a boil; sprinkle in rice.
Simmer for 20 minutes; add peas.
Simmer for 10 minutes; garnish with pimiento strips