Ingredients

The following ingredients have 4 Servings
  • 4 tbsp butter
  • 4 large chicken breasts (or 8 chicken thighs)
  • 1 medium onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 tbsp minced garlic
  • 1 14.5-ounce can stewed tomatoes
  • 1 cup rice
  • 2 tsp salt
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp pepper
  • 2 bay leaves
  • 2 cups chicken stock
  • 1 cup green peas
  • 1/2 cup sliced green olives
  • 1/4 cup raisins

Instruction

  • Preheat the oven to 350. Melt the butter in a heavy oven-safe pot or dutch oven over medium heat. Add the chicken breasts and cook 5 minutes per side, until browned. Remove the chicken from the pot to a plate. Add the onion, bell pepper, and garlic to the pot. Cook, stirring frequently, until softened and fragrant.
  • Add the chicken back into the pot and stir in the stewed tomatoes, rice, salt, oregano, cumin, chili powder, and pepper. Pour the chicken stock into the pot and add the bay leaves. Cover the pot and place it in the preheated oven. Cook 1 hour, or until the rice is tender and the chicken is cooked through.
  • Remove the pot from the oven and stir in the peas, olives, and raisins. Cover the pot and return to the oven for 15 minutes, or until warmed through. Fluff the rice gently before serving.