Chicken With Rice Recipe

Summary

Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 Oregano1 Teaspoon
 Peppercorns2
 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

Directions

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.
Cover.
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.
Cover.
Simmer for 20 minutes; add peas.
Cover.
Simmer for 10 minutes; garnish with pimiento strips
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