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Chicken With Spanish Rice And Olives

Western.Chefs's picture
Ingredients
  Broiler fryer 3 Pound, cut into eight pieces
  Salad oil 1 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs) (frozen or fresh)
  Garlic 1 Clove (5 gm), minced
  Canned stewed tomatoes 16 Ounce (1 can)
  Dried oregano leaves 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Spanish rice mix 4 1⁄2 Ounce (1 package)
  Frozen artichoke hearts 9 Ounce (1 package)
  Pimiento stuffed olives 1⁄4 Cup (4 tbs), halved crosswise (10 whole)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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