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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a simple, quick and tasty dish. It is obviously kid friendly because my 1 1/2 year old granddaughter ate 2 helpings at dinner, then more for breakfast and lunch the next day! This is courtesy of The Frugal Gourmet - On Our Immigrant Ancestors. Ingredients:
2 tablespoons olive oil |
1 (3 lb) roasting chickens, cut into 8 pieces |
3 garlic cloves, peeled and chopped |
1 medium yellow onion, chopped small |
1/2 medium bell pepper, chopped small |
1/4 cup water |
2 cups rice |
4 cups chicken stock |
1 bay leaf |
salt, to taste |
pepper, to taste |
Directions:
1. Heat deep stove top casserole or pan and add oil and chicken (I season with salt and pepper).
2. Brown chicken well and remove to platter.
3. Leave oil in pan (I drain off all but 2 tablespoons).
4. Add to pan the garlic, onion and bell pepper.
5. Saute until onion is clear and then deglaze pan with the 1/4 cup water.
6. Return chicken to pan and add the chicken stock, rice, bay leaf, and more salt and pepper to taste.
7. Bring to boil, cover the pan, and turn down to a simmer.
8. Cook 25 minutes or until rice is tender.
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