Updated Thursday, May 23rd, 2002
Yield: 4 to 6 servings
In a large, heavy skillet, heat the olive oil over low heat. Add the onion and saute until limp, about 4 minutes. Add the chicken and cook until brown, about 15 minutes, turning frequently. You will have to do this in a few batches. As the pieces brown, remove them from the skillet and keep them warm. When the last piece is browned, wipe out the skillet with paper towels to remove any excess fat.
Return the chicken to the skillet. Combine the water, oregano, and ketchup and pour over the chicken. Bring to a boil, then simmer, covered, for 1 hour over very low heat (for boneless chicken reduce the cooking time to 30 minutes). Remove the chicken to a platter and cover to keep it warm.
Measure the liquid remaining in the skillet. Add enough water to measure 2 cups. Bring to a boil. Add the rice, stir, and return to a gentle boil. Add the red pepper and peas. Reduce the heat and simmer, covered, for about 14 minutes. Remove from the heat and let stand for 10 minutes. Serve with the chicken.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111