| |
|
What You Need:
(To Serve: 8)
|
|
|
|
2 tablespoons olive oil
One 3-pound chicken, cut into 8 serving pieces
3 cloves garlic, peeled and chopped
1 medium yellow onion, peeled and chopped small
½ medium green bell pepper, cored, seeded, and chopped small
¼ cup water
2 cups converted rice
4 cups Chicken Stock or use canned
1 bay leaf
Salt and freshly ground black pepper to taste
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Heat a deep stove-top casserole and add the oil and chicken. Brown the pieces well and then remove to a platter. Leave the oil in the pan.
|
2. Add to the pan the garlic, yellow onion, and green pepper. Saute until the onion is clear and then deglaze the pan with ¼ cup water.
|
3. Return the chicken to the pot and add the remaining ingredients. Bring to a boil, cover the pot, and turn down to a simmer.
|
4. Cook for 25 minutes, or until the rice is just tender.
|
|
|
|
|
