Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil One 3-pound frying chicken, cut into 8 pieces, skin removed

  2. 1 large onion, chopped

  3. 1 green bell pepper, ribs and seeds removed, chopped

  4. 2 tablespoons capers

  5. 1/4 cup small pimento-stuffed olives

  6. 1 cup prepared tomato sauce

  7. 1 tablespoon dried oregano

  8. 1 teaspoon red pepper flakes

  9. 3 cloves garlic, minced

  10. 3 cups long-grain rice

  11. 4 1/2 cups chicken broth

  12. 1/2 cup chopped parsley Garnishes:

  13. 1/2 cup cooked peas

  14. 3 tablespoons chopped pimientos

Instructions Jump to Ingredients ↑

  1. In a stockpot or Dutch oven large enough to hold all of the ingredients, heat the oil and brown the chicken on all sides. Cover, lower the heat, and simmer for about 15 minutes. Add the onion and green pepper and cook for 4 minutes. Add the capers, olives, tomato sauce, oregano, pepper flakes, and garlic, and cook for another 4 to 5 minutes. Add the 3 cups of rice and stir the mixture well. Add the chicken broth and parsley and stir. Cover the pot, reduce the heat, and simmer for approximately 20 minutes, or until the liquid is absorbed and the rice is tender. Garnish with the peas and pimiento and serve.


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