- 3T olive oil
- 1 broiler chicken (2.5-3 #), cut into pieces (only dry whit, no biting remarks) or 2 # chicken pieces
- 1/2 C AP flour
- ground pepper
- 2-4T olive oil
- 1 medium yellow onion, chopped
- 1-3 garlic cloves (I like more)
- 2 C medium or long-grain white rice (brown rice can be substituted, but increase water and cooking time)
- 3 C chicken stock – I prefer to use water + bullion, or, if I am lucky, chicken stock I have already made)
- 1 T tomato paste – I like using the one in the toothpaste-style squeeze bottle, since the can is too much and goes bad after a short while. Freezing in 2t sizes in plastic wrap is a great way around it.
- 1/4t – 1t salt – I use less
- 2 t fresh oregano, or 2 pinches of dried
- Mix the flour with the salt, pepper and paprika in a plate.
- Dredge the chicken pieces in the flour.
- Heat 3 T olive oil in pot (to hold everything) over med-high heat. Brown both sides of chicken pieces. Remove with slotted spoon.
- Add rice to pan to lightly brown. Do not stir so much, otherwise won’t brown.
- Add onion and garlic. Cook until onion soft, about 4 min. Stir frequently.
- Add tomato, salt, oregano and stock. Bring to simmer.
- Cook 10-25 min, until rice and chicken are done. Add water as needed.
- Salt and pepper to taste.