Chicken and Rice

70 MIN


Main Ingredients

1 Tsp. Oregano
2 Small peppercorns
1 clove peeled Garlic
2 Tsp. Salt
2 Tsp. Olive Oil
1 Tsp. Vinegar
2 1/2 Lbs. Cut into serving sizes before Chicken
1 Tbsp Olive Oil
2 Ounces diced Cured Ham
1 medium seeded Green Pepper
1 regular Celery stock
1 Cup Water
6 Ounces canned Tomato Paste
6 medium Green Olives
1 Tsp. Capers
2 Tbsp Olive Oil
2 1/4 Cup Rice
1 Can drained Pinto or Kidney Beans or Green Peas
3 Cups Water


Main Directions

  1. In a small bowl, mash oregano, peppercorns, garlic, salt, 2 tsp. olive oil and vinegar.
  2. Rub chicken with mashed mixture.
  3. In a large, deep kettle, brown diced ham and bacon in 1 Tbsp olive oil on high heat.
  4. Add chicken and lightly brown.
  5. Reduce heat to moderate.
  6. In a blender, grind onion, pepper, celery stalk, 1 cup water and tomato paste.
  7. Add mixture to kettle.
  8. Add olives, capers, and chopped tomato and cook for 10 minutes.
  9. Add 2 Tbsp olive oil, rice, and beans
  10. Bring remaining 2 cups water to boil and add to the kettle.
  11. Mix well and cook rapidly, uncovered, until food begins to boil.
  12. Using a large spoon, turn rice from bottom to top.
  13. Cover and cook slowly for 20 minutes.
  14. Turn rice once more, cover, and cook an additional 10 minutes or until rice is fully cooked.
  15. Serve immediately.
30 mins
40 mins
70 mins

Get Contacted for a Research Study