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Chicken And Rice With Bean Sauce

Chef.at.Home's picture
Ingredients
  Chicken 2 1⁄2 Pound, cut into pieces
  Salt To Taste
  Pepper To Taste
  Oregano To Taste
  Bacon slices 3 , chopped
  Canned tomato sauce 8 Ounce
  Onion 1 Small, chopped
  Green bell pepper 1 , chopped
  Tomato 1 Large, diced
  Cilantro leaf 1
  Olives 6 , pitted
  Garlic 1 Clove (5 gm), minced
  Uncooked rice 1 1⁄2 Cup (24 tbs)
  Bean sauce 1 Tablespoon
Directions

Season the chicken with salt, pepper and oregano 1 hour before cooking.
Boil the chicken giblets, back and neck to make a broth for cooking the rice.
Cook the bacon in a large heavy skillet over medium heat.
Brown the chicken pieces with the bacon in the drippings.
Remove 2 to 4 tablespoons from the can of tomato sauce and set aside to use in the bean sauce.
Add the remaining tomato sauce, onion, green pepper, tomato, cilantro, olives and garlic to the chicken mixture and bring to a simmer.
Cook for 20 minutes.
Stir in the rice and broth made from the giblets and bring to a boil.
Reduce heat and simmer, covered, for 20 minutes or until rice is tender.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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