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2 tablespoons olive oil, divided
1 (2 to 3 pound) whole chicken, cut into pieces
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup uncooked white rice
1 can whole peeled tomatoes, with liquid
1 3/4 cups chicken broth
2 teaspoons paprika
1/4 teaspoon ground black pepper
Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, paprika and ground black pepper. Bring to a boil.
Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
Makes 4 servings.
1 (2 to 3 pound) whole chicken, cut into pieces
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup uncooked white rice
1 can whole peeled tomatoes, with liquid
1 3/4 cups chicken broth
2 teaspoons paprika
1/4 teaspoon ground black pepper
Heat 1 tablespoon oil in a large skillet over medium high heat until hot, not smoking. Add chicken pieces and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.
Heat remaining 1 tablespoon oil in skillet, then add onion and bell pepper and saute, stirring frequently, until onion is translucent (about 5 minutes).
Add rice and saute about 2 minutes, stirring, to coat the rice with the oil. Then add the reserved chicken, tomatoes with liquid, chicken broth, paprika and ground black pepper. Bring to a boil.
Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
Makes 4 servings.
