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Chicken Rice Medley Recipe

by CookEatShare Cookbook

Ingredients

2 c. white rice 1 lg. frying chicken, cut up 1 lg. onion, cubes 1 lg. green bell pepper, cut in strips 1 lg. red sweet bell pepper, cut in strips 1 lg. yellow sweet bell pepper (opt.), cut in strips

2 med. size tomatoes, cut in cubes 1 teaspoon black pepper 1/2 c. sm. olives, pitted or possibly pitted plus 1/4 c. olive juice 2 tbsp. dry garlic or possibly chopped cloves 1 tbsp. oil 2 tbsp. dry parsley

Directions

1. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper. Stew chicken. Cook till most of water is absorbed and chicken is tender. (This will create a broth.) Remove chicken from broth. Reserve broth, set chicken and broth aside.
2. In a large heavy skillet (iron skillet) heat 1 Tbsp. oil, add in onion, garlic, (three) peppers; saute/fry till onion and peppers are crispy tender. Add in rice and mix well and add in olives and tomatoes, mixing till well coated. Stir gently. Don't break up tomatoes. Add in black pepper, olive juice and parsley, cover and simmer 3 min. Mix once and add in chicken piece on top.

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