How to make it

  • Simmer chicken in broth with cilantro, garlic and salt and pepper until thighs are cooked in covered pan, leaving skin on for flavor. Remove chicken from broth mixture and cool in a plate, reserve 3 cups broth for cooking the rice. Meanwhile saute peppers and onions in a tbs of olive oil or butter in a seperate pan. When just tender add ketchup to pan and mix well until incorporated with peppers and onions. Pick meat off of cooled chicken thighs and set aside while preparing instant rice in chicken pan. Add 3 cups broth and 3 cups rice to pan bring to boil, remove from heat and cover and fluff with a fork after standing for about 5 minutes. Add chicken, pepper mix and olives to rice and toss togehter over low heat until olives are heated through. Top with additional cilantro before serving. Delish!

Reviews & Comments 3

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  • goesslingm 9 years ago
    Hey, Werblondz: A query ~~ have you ever tried making this as a slow cooker recipe? Just the chicken, of course. And, if you did, how did it turn out? I would really like to know!

    goesslinm ~~ the princess (ha, ha, the chief cook and bottle washer!)
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  • tinadunlap 10 years ago
    Now this is a recipe to keep. this sounds easy and good for a crowd. sounds like the dish to have ready after my group goes to the springs for a swim. i'll make it. many thanks tina d
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  • asheats 10 years ago
    this has my taste buds working! So simple to make. If only I wasn't the only one in the house who liked rice. Oh well, I'll have to make this when everyone is out of town.
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