1 broiler-fryer chicken, about 2 ½ - 3 pounds, cut into serving pieces, or 2 ½ to 3 pounds of chicke
½ cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
2 tablespoons olive oil (can use up to ¼ cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long grain white rice
3 cups chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
Instructions
Heat 3 tablespoons olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in wide bowl, mix in a generous sprinkling of salt, pepper and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with olive oil in the pan. Then don’t stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes. Place the chicken pieces, skin-side up, on top of the rice.
In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 mintes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Originally Submitted
12/25/2010
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