This is a really versatile dish. I have added white beans to make it more hearty, more tomatoes to make it more saucy, etc. It is also a one-pot dish.

Ingredients

Chicken:

• 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
• salt
• ground pepper
• paprika
• cayenne
• parsley

Rice:

• 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

1. Mix the flour with the salt, pepper and paprika in a plate.
2. Dredge the chicken pieces in the flour.
3. Heat 3 T olive oil in pot (to hold everything) over med-high heat. Brown both sides of chicken pieces. Remove with slotted spoon.
4. Add rice to pan to lightly brown. Do not stir so much, otherwise won’t brown.
5. Add onion and garlic. Cook until onion soft, about 4 min. Stir frequently.
6. Add tomato, salt, oregano and stock. Bring to simmer.
7. Cook 10-25 min, until rice and chicken are done. Add water as needed.
8. Salt and pepper to taste.