2 chicken breasts, cut into 6 pieces each
2 tablespoons of oregano
1/2 tablespoon of thyme
salt
1/2 cup of olive oil
1 medium green pepper
2 cups of chopped onion
1 clove of garlic
1 bay leaf
2 cups of uncooked white rice
2 cans of tomato puree
1 and 1/2 cups of chicken broth
1 can of kidney beans
1/2 cup of stuffed green olives, cut into slices
1 can or jar of red bell pepper in brine
2 chicken breasts, cut into 6 pieces each
2 tablespoons of oregano
1/2 tablespoon of thyme
salt
1/2 cup of olive oil
1 medium green pepper
2 cups of chopped onion
1 clove of garlic
1 bay leaf
2 cups of uncooked white rice
2 cans of tomato puree
1 and 1/2 cups of chicken broth
1 can of kidney beans
1/2 cup of stuffed green olives, cut into slices
1 can or jar of red bell pepper in brine
Wash the chicken under running water, pat dry with paper towels to remove excess fat
Mix together oregano, thyme, and 2 tablespoons of salt
Season the chicken thoroughly
Let it sit for 10 minutes
Heat the olive oil in a large skillet over medium heat
Fry the chicken pieces in batches until browned on all sides
This should take about 30 minutes total
Wash the green pepper under running water, cut into quarters, remove seeds and white part, and slice into strips 1/2 cm thick
Add to the skillet any remaining fat from cooking the chicken, along with the onion, garlic, bay leaf, and cook slowly for 5 minutes
Add the uncooked rice to the skillet, along with 2 tablespoons of salt
Cook, stirring constantly, until the rice is lightly toasted
Combine the tomato puree and chicken broth
Stir in a wooden spoon to combine thoroughly
Pile the cooked chicken on top of the rice and let it simmer for a moment
Cover well and bake in the oven for 1 hour
(Note: The pot should be entirely made of iron.) Remove from oven, let rest for 10 minutes, then serve directly from the skillet
Serves 6.
