1 chicken, approximately 1.5 kg, cut
1 tablespoon of oregano
to taste pepper
salt
1 tablespoon of lemon juice
4-5 slices of bacon, cut
2 tablespoons of olive oil
1 green bell pepper, seeds removed, cut
1 red bell pepper, seeds removed, cut
2 cloves of garlic, peeled and minced
125g of cooked ham, cut into thin strips
1 medium onion, diced
1 tomato, diced
12 green olives, pits removed
1 tablespoon of capers
1 tablespoon of chicken broth from capers
1 cup of uncooked rice
2 1/2 cups of water
1 1/2 cup of canned corn
1 chicken, approximately 1.5 kg, cut
1 tablespoon of oregano
to taste pepper
salt
1 tablespoon of lemon juice
4-5 slices of bacon, cut
2 tablespoons of olive oil
1 green bell pepper, seeds removed, cut
1 red bell pepper, seeds removed, cut
2 cloves of garlic, peeled and minced
125g of cooked ham, cut into thin strips
1 medium onion, diced
1 tomato, diced
12 green olives, pits removed
1 tablespoon of capers
1 tablespoon of chicken broth from capers
1 cup of uncooked rice
2 1/2 cups of water
1 1/2 cup of canned corn
Rub the chicken pieces with oregano, pepper, salt, and lemon juice
In a large skillet, cook the bacon until crispy
Add olive oil, bell peppers, garlic, ham, onion, and tomato
Cook for 5-10 minutes
Add the chicken pieces and cook until browned
Add tomato, capers with broth, salt, and rice
Cook for a few minutes, stirring frequently
Now, add water and cook in a covered skillet for 35 minutes
Add corn and stir well
Check if the chicken is cooked; if not, cook a little longer
Serve hot
