Main · Mexican 🇲🇽 · Eannetta, chicken

Chicken and Yellow Rice

by Clara

Steps

  1. Saute chicken in olive oil for 5 minutes.
  2. Add onions, bell peppers, tomatoes, garlic, oregano, bay leaves, and water.
  3. Bring to boil.
  4. Add salt, rice, and egg shade.
  5. Stir while boiling for 1 minute.
  6. Remove from heat and place in covered dish (or pot) for 25 minutes at 400°F.

Notes

  • Discovered in ‘Seabreeze’ cookbook. Thank you Lucy Ricotta :)

Ingredients

  • whole chicken, cut up
  • 0.25 c olive oil
  • 0.5 c chopped onion
  • 0.5 c green bell peppers, diced
  • 0.5 c red bell peppers, diced
  • 0.5 c tomatoes
  • 2 garlic cloves, chopped
  • 3 bay leaves
  • 3 c water
  • 1 T salt
  • 1 T egg shade, or saffron or spanish seasoning
  • 2 c rice
  • 1 t oregano