How to make it

  • Heat olive oil in a large skillet and sauté onions until lightly browned. Using a slotted spoon, transfer onions to a small bowl and set aside.
  • Add chicken pieces to skillet and cook over medium heat until golden brown on all sides.
  • Push chicken to one side of pan and add bell peppers, jalapenos, and tarragon. Sauté for a minute or so.
  • Add tomatoes, browned onions, salt, and pepper.
  • Stir to combine sauce with chicken pieces. Cover and simmer for 20 minutes.
  • Meanwhile, in a separate saucepan, heat chicken stock. Transfer chicken to a clean plate and set aside. (Leave tomato mixture in skillet.)
  • Add rice to tomato mixture and stir until thoroughly combined. Add warmed chicken stock to tomato and rice mixture. Raise heat to high and boil for 1 minute.
  • Add remaining chicken pieces to pan. Cover, reduce heat, and simmer until all the liquid is absorbed.
  • Remove pan from heat, cover and let it sit for 10 minutes.
  • Stir and serve hot.

Reviews & Comments 2

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  • NPMarie 6 years ago
    Such an awesome recipe!!
    Was this review helpful? Yes Flag
  • luisascatering 6 years ago
    I enjoy your recipes - fresh and flavorful :-)

    p.s. check out my turkish beef and eggplant - you might like that too
    Was this review helpful? Yes Flag

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