Categories: CHICKEN, MAIN DISHES, RICE
Ingredients
- 2 tbsp olive oil
- 1 chicken (cut into pieces)
- 2 cups uncooked rice
- 1 cup chopped onion
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 clove garlic, minced
- 1 1/2 tsp salt, divided
- 1/2 tsp dried oregano
- 4 cups chicken broth
- 1 tbsp fresh lime juice
- 1/8 tsp ground saffron OR
- 1/2 tsp ground tumeric
- 1 bay leaf
- 2 cups chopped tomatoes
- 1/2 tsp ground black pepper
- 1 cup fresh or frozen green peas/carrot mix or corn (optional)
Directions
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Heat oil in large dutch oven over medium-high heat until hot.
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Add chicken; cook 10 minutes or until brown turning occasionally. Remove chicken, keep warm.
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Add rice, onion, red adn green peppers, garlic, 3/4 teaspoon salt and oregano to pan; cook and stir 5 minutes or until vegetables are tender adn rice is browned.
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Add broth, lime juice, saffron and bay leaf. Bring to a boil; stir in tomatoes.
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Arrange chicken on top and sprinkle with remaining 3/4 teaspoon salt and black pepper. Cover; reduce heat to low.
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Cook 20 minutes more.
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Stir in peas/carrot mix or corn; cover and cook 10 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink.
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Remove bay leaf. Serve immediately.