Chicken and Rice
M, E, W, P, S, N, G
1 tsp. oregano
2 peppercorns
1 clove garlic, peeled
2 tsp. salt
2 tsp. olive oil
1 tsp. vinegar
2 1/2 lb. chicken, cut into serving pieces
1 T. olive oil
2 oz. cured ham, diced
1 strip bacon, diced
1 onion, peeled
1 celery stalk
1 cup water
1 (6-oz.) can tomato paste
6 green olives
1 tsp. capers
1 tomato, chopped
2 T. olive oil
2 1/4 cups rice
1 can pinto beans, kidney beans, or green peas, drained
3 cups water
Mash together the oregano, peppercorns, garlic, salt, 2 tsp. olive oil, and vinegar.
Rub chicken with mashed ingredients. Place 1 T. olive oil in a large deep keetle. Add diced ham and bacon and brown over high heat. Add chicken and brown lightly. Reduce heat to moderate. In blender, grind onion, pepper, celery stalk, 1 cup water and tomato paste. Add onion mixture to kettle. Add olives, capers and chopped tomato and cook for 10 minutes. Add 2 T. olive oil, rice and beans. Cook for 5 minutes.
Heat water to boiling and add to kettle. (Water level should just cover ingredients.) Mix well and cook rapidly, uncovered, until food begins to boil. With a large spoon, turn rice from bottom to top. Cover and cook slowly for 20 minutes. Turn rice once more, cover, and cook for 10 minutes longer or until rice is cooked. Serve at once.
Note: 1 chopped and seeded sweet chili pepper may be added when adding onion and green pepper.
*Adapted from The Food Allergy News Cookbook
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