Mexican Recipes

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Ingredients
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| 1 |
Chicken whole, cut into 10 large pieces |
1 |
| 2 |
Onions, chopped |
1 |
| 3 |
Red bell pepper, chopped |
1 |
| 4 |
Diced tomatoes with liquid |
1 can |
| 5 |
Garlic, minced |
4 cloves |
| 6 |
Olives |
1 cup |
| 7 |
Olive oil |
4 tablespoons |
| 8 |
Dried oregano |
2 tablespoons |
| 9 |
Cayenne pepper |
1/2 teaspoon |
| 10 |
Salt |
1/2 teaspoon |
| 11 |
Freshly ground black pepper |
1/4 teaspoon |
| 12 |
Bay leaf |
1 |
| 13 |
Long grain white rice |
2 cups |
| 14 |
Chicken broth, warm |
4 cups |
| 15 |
Cumin powder |
2 teaspoons |
| Method |
Preheat the oven to 350 degrees f.
In a small bowl, mix together 2 tablespoons of oil, salt, cumin, cayenne,
oregano and black pepper. Rub each piece of the chicken with this paste
and refrigerate it for at least 30 minutes.
Heat 2 tablespoons of oil in a heavy pan. Place the chicken in the pan,
skin side down and cook until brown all over, for about 10 minutes.
Remove from the pan and set aside. Now add onion, garlic, bell pepper
and bay leaf and cook until the vegetables are tender. Add the rice and
stir to coat well. Now add broth, tomatoes, salt and pepper, bring to a
boil and simmer for 5 minutes. Cover and transfer it to the oven. Bake
until the chicken and rice are cooked and liquid is absorbed. Garnish it
with olives and serve.
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| Servings -5 |
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| Introduction
of the dish |
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This is a simple one pot dish, which combines the
traditional flavors of chicken and tomatoes in a honey confines of a
good pot of rice.
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| Served
With... |
Warm tortillas
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