Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Chicken - whole, cut up

  2. Salt and pepper - to taste

  3. 1 tablespoon 15ml Olive oil

  4. 2 teaspoons 10ml Minced garlic

  5. 1 teaspoon 5ml Dried oregano

  6. 1/2 teaspoon 2 1/2ml Ground cinnamon

  7. 1/8 teaspoon 0.6ml Ground cloves

  8. 14 oz 397g Chicken broth

  9. 1 cup 237ml Mild or medium thick salsa

  10. 1 tablespoon 15ml Lemon or lime juice

  11. 1 cup 160g / 5.6oz White rice

Instructions Jump to Ingredients ↑

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until very well browned on all sides, about 15 minutes. Transfer chicken to a plate.

  2. Add garlic, oregano, cinnamon and cloves to the skillet and cook, stirring until the garlic is golden, about 30 seconds. Stir in chicken broth, salsa and lemon or lime juice.

  3. Bring the mixture to simmer and stir in rice. Reduce the heat to maintain a gentle simmer. Place the browned chicken on top and cover tightly with a lid or foil. Cook until rice has absorbed all the liquid and the chicken is no longer pink in the center, about 20 minutes.


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