- 4 tablespoons olive oil
- One 3-pound frying chicken, cut into 8 pieces, skin removed
- 1 large onion, chopped
- 1 green bell pepper, ribs and seeds removed, chopped
- 2 tablespoons capers
- 1/4 cup small pimento-stuffed olives
- 1 cup prepared tomato sauce
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 3 cloves garlic, minced
- 3 cups long-grain rice
- 4 1/2 cups chicken broth
- 1/2 cup chopped parsley
- 1/2 cup cooked peas
- 3 tablespoons chopped pimientos
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.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
619 calories; 14g total fat; 77mg cholesterol; 623mg sodium; 84g carbohydrates; 4g fiber; 37g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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