Recipe Source: Stay Young At Heart
| Prep time |
Cook time |
Yields |
Serving Size |
| 15 minutes |
1 hour 15 minutes |
6 servings |
1 C rice and 1 piece chicken |
|
6 chicken pieces (legs and breasts), skinned
|
|
2 tsp vegetable oil
|
|
4 C water
|
|
2 tomatoes, chopped
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½ C green pepper, chopped
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¼ C red pepper, chopped
|
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¼ C celery, diced
|
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1 medium carrot, grated
|
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¼ C frozen yellow corn
|
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½ C onion, chopped
|
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¼ C chopped fresh cilantro
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2 cloves garlic, chopped fine
|
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⅛ tsp salt
|
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⅛ tsp ground black pepper
|
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2 C rice
|
|
½ C frozen peas
|
|
2 oz Spanish olives
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¼ C raisins
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|
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Directions
-
|
1
|
In a large pot, brown chicken pieces in oil.
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-
|
2
|
Add water, tomatoes, green and red peppers, celery, carrot, corn, onion, cilantro, garlic, salt, and black pepper. Cover and cook over medium heat for 20 to 30 minutes, or until chicken is done.
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-
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3
|
Remove chicken from the pot and place in the refrigerator. Add rice, peas, and olives to the pot. Cover pot and cook over low heat for about 20 minutes, until rice is cooked.
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-
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4
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Add chicken and raisins, and cook for another 8 minutes. Serve.
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