Type of Dish: Entree

Ingredients: 1 tablespoon extra-virgin olive oil
4 chicken breasts, boneless and skinless, cut into bite-size pieces*
1/2 cup long-grain white rice
1/2 cup chopped onions
1 (15-ounce) can whole tomatoes, drained
1/2 red bell pepper
1 cup Chicken Stock
1/4 cup cilantro, finely chopped

1 cup green (pitted) olives
2 Teaspoons Devil's Envy Spice
1 teaspoon salt
Pinch of saffron
Pinch of Adobe seasoning
1 cup frozen petite peas
1 Tablespoon ground black pepper

Instructions for making the dish: In a large frying pan, heat olive oil (medium high heat); add chicken pieces and sauté, turning until browned, approximately 7 minutes. Remove chicken and transfer to a plate; set aside.

In the same pan, stir in rice and onion; cook until onions are translucent (about 2 minutes). Add tomatoes, red peppers, chicken broth, and all spices. Return chicken to pan; cover and let simmer for 25 minutes. Stir in frozen peas and olives; cook until rice is tender and almost all liquid is absorbed, about 6 to 8 minutes. Remove and serve and accept compliments.

Number of Servings: 4

For other variations and recipes check out http://whatscookingamerica.net/

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