Ingredients
8
8 servings
- •0.25 cup vegetable oil
- •1 (4 to 6 pound) whole chicken, cut into pieces
- •1 onion, chopped
- •1 green bell pepper, chopped
- •2 cloves garlic, minced
- •2 cloves garlic
- •1 (14.5 ounce) can stewed tomatoes
- •1 cup rice
- •2 teaspoons salt, or to taste
- •1 teaspoon dried oregano
- •0.5 teaspoon ground black pepper
- •1 bay leaf
- •2 cups chicken stock, or as needed to cover
- •1 cup green peas
- •0.5 cup sliced black olives
- •0.5 cup raisins
- •0.25 cup chopped pimento peppers
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Nutritional Facts
Per 8 servings
- Calories: 535
- Carbohydrate: 36g
- Fat: 20g
- Fiber: 3g
- Protein: 51g
- Sugar: 10g
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