Ingredients
- chicken shopping list
- 3 T. olive oil shopping list
- 2 1/2 - 3 lbs chicken pieces (yes, with bones and skin) shopping list
- 1/2 c. flour shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- paprika shopping list
- rice shopping list
- 2 T. olive oil shopping list
- 1 medium yellow onion, chopped shopping list
- 4 cloves garlic, minced shopping list
- 2 c. of medium or long-grain white rice shopping list
- 3 c. chicken stock shopping list
- 1 15-oz can diced tomatoes, drained shopping list
- 1/2 t. oregano shopping list
- 1 t. salt shopping list
- 1/2 t. black pepper shopping list
- 1 T. paprika shopping list
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.
The Rating
Reviewed by 2 people-
Got to cook the chicken on the bone for the best flavor, I agree. Comfort food.
notyourmomma
in South St. Petersburg loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "