| Servings |
|
Ingredients
- whole chicken cut up
- 1/4 cup olive oil
- 1/2 cup onion chopped
- 1/2 cup green bell peppers diced
- 1/2 cup red bell peppers diced
- 1/2 cup tomatoes
- 2 cloves garlic chopped
- 3 bay leaves
- 3 cups water
- 1 tbsp salt
- 1 tbsp egg shade or saffron or spanish seasoning
- 2 cups rice
- 1 tsp oregano
Ingredients
|
|
Instructions
- Saute chicken in olive oil for 5 minutes.
- Add onions, bell peppers, tomatoes, garlic, oregano, bay leaves, and water.
- Bring to boil.
- Add salt, rice, and egg shade.
- Stir while boiling for 1 minute.
- Remove from heat and place in covered dish (or pot) for 25 minutes at 400°.
Recipe Notes
Discovered in "Seabreeze" cookbook. Thank you Lucy Ricotta 🙂
