Chicken With Rice


This makes a nice one-dish meal. Add some type of homemade bread for a very filling dinner. My husband adds 1/2 cup green olives and 4 ounces pimento, both sliced, to this dish. I like the dish better without. If you don’t have a cast iron pot, use a large pot and cook it over very low heat on top of the stove. I find that the peas work better if tossed into the pot on top of everything else and cooked the full time.



1 whole chicken, cut in pieces

1/2 cup olive oil

2 cups chopped onion

3 cloves chopped garlic

1/2 teaspoon red pepper

2 1/2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon turmeric

2 cups brown rice

1 quart canned tomatoes

2 cups chicken broth

1 small can green chilies

1 pint frozen peas

1/2 cup chicken broth or water


Heat the olive oil in a heavy cast iron pot. Brown the chicken, a few pieces at a time, until golden brown all over. Remove the browned chicken from the pot. Let it cool and cut the meat off the bones. Set it aside. (Use the bones for making broth.)

Add the onion, garlic and red pepper to the pot. Fry over medium heat, stirring until golden brown. Add the salt, black pepper, turmeric and rice to the pot. Stir about 10 minutes, until the rice is lightly browned.

Heat the oven to 350F, if using the cast iron pot.

Chop the tomatoes or squash them through your fingers to break them up. Add the tomatoes, green chilies, and chicken broth to the rice mixture. Bring to boiling and sprinkle the chicken on top. Bake, covered, for 1 hour, or cook over low heat for 45 minutes.

Add 1/2 cup of chicken broth or water. Sprinkle peas over the top, but do not stir. Cook, covered, 20 more minutes. Serve hot right from the pot.



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