Red Rice & Chicken

Red chicken and rice is a dish mostly served in the middle east. It was adopted by the Israeli's from the Iraqi's. After being adopted by Israel the dish became very popular around the entire middle east. When Israeli's moved from Israel to other countries such as the U.S, red rice ands chicken became all the more famous. It probably became so famous for its great taste and how easy it is to prepare.

Recipe:

serves 4
1 cup white rice
1 14-oz can chicken broth, divided (1 cup, 1/3 cup)
1 cup water
1/2 cup tomato sauce (1/2 of an 8-oz can)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
12 ounces skinless boneless fryer chicken breast, bite-sized pieces
1 large green bell pepper, bite-sized pieces
1 large red bell pepper, bite-sized pieces
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper or more to taste
1 1/2 teaspoons dried oregano
1 cup frozen peas, thawed
black pepper to taste
Cook white rice in 1 cup of the chicken broth, water, and tomato sauce for 40-45 minutes, until rice is tender and liquid is absorbed. While the rice is cooking, heat oil in a large nonstick skillet. Sauté onions and garlic until translucent. Add chicken, bell peppers, paprika, cayenne pepper, and oregano to skillet. Add 1/3 cup chicken broth, cover pan, and cook 15 minutes, until chicken is cooked through and vegetables are tender. Stir in cooked rice, adding a little more chicken broth if the mixture seems dry. Adjust seasonings to taste. Stir peas into chicken and rice and cook just until peas are heated through, about two minutes longer.

AND ENJOY!