How to make it

  • Wash and pat dry chicken breasts and cut into 2 inch cubes. Marinade and refrigerate for 2 hours the chicken pieces with lime juice, garlic, oregano and soy sauce.
  • In large sauce pan, add and heat oil, stir fry over medium heat tomatos, onion, olives, cilantro and green pepper. Add water and chicken bullion and bring to boil for one minute then add rice, stir and cover and simmer over low heat for 40 minutes untill rice is dry and fully cooked.
  • Serve and garnish with pimento strips.

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