Email to Brenda-Lee Olson      

Mexican-style Chicken

Source of Recipe

Angela Lowry


Recipe Introduction

Saffron rice and black olives make this especially appealing.

List of Ingredients

3lb chicken
3 cups chicken stock
1 teaspoon salt
1 red pepper
1 teaspoon paprika
1/2 cup black olives
2 T GFCF margarine
1 cup peas
1 teaspoon saffron
1 cup long grain rice
1/2 cup oil


Recipe

Cut chicken into serving size pieces. Season chicken with salt and paprika.

Heat oil, sauté chicken pieces until brown. Remove
chicken from pan, drain off oil.

Melt margarine in pan, add saffron and washed, uncooked rice.

Cook a few minutes, stirring. Add stock, cover, simmer 10 minutes.

Return chicken to pan, add chopped red pepper.

Cover, simmer 30 to 35 minutes or until chicken is tender.

Serve hot.