Who doesn’t appreciate a lovely, one pot meal these days? In our hurried and frantic lives, we are all striving to feed our families the best food that we can as quickly as possible to make sure we have time for all the other little things that come up and one pot meals are the best, aren’t they?
These are perfect for setting in the oven and forgetting about for awhile while you sit outside and sip iced tea and watch the kids play or fold a growing pile of laundry to make room for more laundry… you know what I’m talking about…
This dish was very satisfying but our only complaint was the lack of “sauce” and moisture. I think I might stir in a can of diced tomatoes to this the next time I make it. It just needed something else to make a fantastic but it was very good and the girls both couldn’t get enough – which is the mark of a good meal in our house! I would suggest only using chicken breasts for this, as they are the most tender but a whole chicken cut into pieces, if you have a lot more than just a few people to feed, would be very nice as well. Either way you go, dont forget to marinade and season, season, season with salt and pepper at each step!
INGREDIENTS for chicken marinade: adapted from Marcus Samuelson
- 2 TBS fresh lime (or lemon juice)
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp pepper
- 1 TBS olive oil
- 1 lb chicken breast
INGREDIENTS for the dish:
- 2 TBS olive oil
- 1 lb chicken (marinated)
- 1 bay leaf
- 1 tsp dried oregano
- 2 tsp ground cumin
- one, 8 oz can of tomato sauce
- 1 tsp tomato paste
- 1 tsp paprika
- 2 C chicken broth
- one, 12 oz bottle beer
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 C uncooked, long grain rice
- 1/4 tsp saffron
- 1 C green peas
- 1 C pimentos
In a large bowl, toss the chicken pieces with the lemon/lime juice, garlic, salt & pepper, and marinate overnight or at least 2 hours.
Heat the o live oil in a heavy bottom pot over medium heat. Pat dry the chickena nd saute until all sides are browned, remove and set aside.
Add a little oil to the pot and saute the saffron, onion, peppers and garlic until soft and translucent but not browned.
Stir in the rice & tomato sauce and cook for 1-2 minutes. Then add the stock, beer, bay leaf, olives, peas, oregano, paprika, cumin, salt and pepper. Lay the chicken on top and bring to a boil then reduce the heat to low, cover tightly and simmer for about 30 minutes.
Remove from the heat and let rest, covered about ten minutes, toss with a fork and garnish with more peas and pimentos, if desired and serve immediately!