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Prep Time: 15 Minutes Cook Time: 115 Minutes |
Ready In: 130 Minutes Servings: 8 |
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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:
1/4 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 |
1/2 teaspoon ground black pepper |
1 bay leaf |
2 cups chicken stock, or as needed to cover |
1 cup green peas |
1/2 cup sliced black olives |
1/2 cup raisins |
1/4 cup chopped pimento peppers |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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).
5. Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
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