How to make it

  • Heat 3 Tbsp olive oil in a large skillet on medium high heat. Put the flour on a plate, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
  • To the olive oil remaining, add the 2 T. oil, then saute the rice until it whitens. Add the onion and garlic, turn the heat down to medium low, and cook until the onion is soft.
  • Place the chicken pieces, skin-side up, on top of the rice. Mix together the stock, tomato, salt, pepper, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Cook for 20 minutes, until the rice and chicken are done.

Reviews & Comments 2

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  • debbie919 10 years ago
    Yummy...great post, thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    Got to cook the chicken on the bone for the best flavor, I agree. Comfort food.
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