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Categories:
chicken oil salt black pepper onion garlic tomato carrots green olives capers chicken broth green peas red pimiento pepper egg Parmesan cheese rice
Viewed: 34 - Published at: 9 years agoIngredients
- 3 lb. chicken, skin removed and cut into pieces
- 1 Tbsp. oil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1/2 cup tomato, chopped
- 1 cup carrots, sliced
- 1/3 cup green olives
- 1 Tbsp. capers
- 2 1/2 cups chicken broth
- 1 cup green peas
- 1/2 cup red pimiento pepper cut in strips
- 1 hard boiled egg, sliced
- 2 Tbsp. Parmesan cheese
- 1 1/2 cups rice, optional
Method
- In a large skillet brown the chicken in the oil over medium heat for 20 minutes.
- Sprinkle 1/2 tsp. salt and 1/4 tsp. black pepper over chicken.
- Remove from skillet and set aside.
- In the same skillet fry the onion, garlic and tomato for 2-3 minutes.
- Add the carrots, olives and capers and mix well. pour in chicken broth and add cooked chicken back into skillet.
- Bring to a boil, cover skillet and reduce heat.
- Cook until broth has been absorbed, about 10-15 minutes.
- Add peas.
- Heat oven to 300F.
- Cook rice.
- Place chicken in baking dish and cover with foil, poke 6-8 holes in top of foil to allow the steam to escape.
- Bake for 30 minutes, spoon mixture over chicken one time during baking.
- Garnish with red pimento slices, egg slices and sprinkle with Parmesan cheese. Serve with rice, salsa and vegetables.
- Serves 6.
