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Categories:
quarters onions tomato tomato sauce garlic portion bell pepper mushrooms black olives peas olive oil salt chili powder rice
Viewed: 21 - Published at: 7 years agoIngredients
- 5 to 6 leg quarters, cut in 1/2 size pieces
- 2 small onions, chopped
- 2 cans whole tomato, chopped
- 1 (8 oz.) can tomato sauce
- 1 garlic clove, chopped
- 1/2 portion bell pepper, chopped
- 6 to 7 mushrooms, sliced
- 1 small can black olives
- 1 (16 oz.) can peas and carrots
- 3 Tbsp. olive oil
- salt and pepper to taste
- 1/2 tsp. chili powder
- 2 1/2 lb. rice
Method
- Put 2 tablespoons olive oil in 5-quart pan.
- Turn heat on high.
- Saute onions and garlic for 2 minutes, turning frequently. Cut chicken in 1/4 size pieces, season with salt, pepper and chili powder.
- Add chicken to pan and saute each side 5 minutes until slightly browned.
- Add 1 tablespoon olive oil and add bell pepper and cook for 3 minutes, stirring occasionally.
- Slice and add mushrooms, black olives, peas, carrots, chopped tomato with own liquid and tomato sauce.
- Cook, covered, for 5 minutes on medium heat.
- Add rice and 3 cups of water.
- Turn to high heat and stir until all ingredients are mixed well.
- After water has evaporated from top of rice, reduce heat to medium and cover for 15 minutes. Reduce heat to low and turn rice from bottom to top, starting at center, cover and cook on low for additional 20 minutes.
- Serves 8 to 10 people.
