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Categories:
canola oil chicken kosher salt yellow onion green bell pepper garlic chile powder long grain rice tomato sauce olives cilantro
Viewed: 27 - Published at: 9 years agoIngredients
- 2 tablespoons canola oil
- 1 (4-pound) chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, chopped, divided
- 1 green bell pepper, chopped, divided
- 1 tablespoon chopped garlic
- 1 tablespoon chile powder
- 3 cups long grain rice
- 1 (8-ounce) can tomato sauce
- 3/4 cup olives stuffed with pimentos, drained
- 1 tablespoon chopped cilantro
Method
- Heat the oil in a large, heavy bottom pot over medium-high heat.
- Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side.
- Remove the chicken to a plate.
- To the pot, add half the onions and half the green peppers (reserve remaining half for the online Round 2 Recipe Black Bean and Pork Stew).
- Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper.
- Stir in the rice and let it toast for 2 minutes.
- Add 4 cups water, tomato sauce, and olives and give it a stir.
- Put the chicken back into the pot.
- Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes.
- (Reserve 2 cups rice for Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.)
- Serve garnished with cilantro.
