Description
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Ingredients
- ¼ cup vegetable oil
- 1 (4 to 6 pound) whole chicken, cut into pieces
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cloves garlic
- 1 (14.5 ounce) can stewed tomatoes
- 1 cup rice
- 2 teaspoons salt, or to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 bay leaf
- 2 cups chicken stock, or as needed to cover
- 1 cup green peas
- ½ cup sliced black olives
- ½ cup raisins
- ¼ cup chopped pimento peppers
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned
- 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion
- green bell pepper
- minced garlic
- and whole garlic cloves in the same Dutch oven until onion is softened
- about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes
- rice
- salt
- oregano
- black pepper
- and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear
- about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir peas
- olives
- raisins
- and pimento peppers into the chicken-rice mixture. Bake until warmed through
- an additional 15 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 55 mins
Total Time: 2 hrs 10 mins
Servings: 8