Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

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  • 5 tablespoons olive oil
  • 3½-4 lb. chicken, cut into serving pieces
  • 2


Heat 3 tablespoons of the olive oil in a skillet and sauté the chicken pieces until brown all over. Remove to a heavy casserole. Add the rice, onion, garlic, bell pepper, and hot pepper to the oil remaining in the skillet, and sauté, stirring, until the oil is absorbed, being careful not to let the