- 1 chicken (2 1/2 to 3 lbs, cut into pieces)
- 2 garlic cloves, sliced
- 1/2 teaspoon salt
- 2 2/2 cups water
- 1 cup rice (I use saffron rice from the health food store)
- 2 Tablespoons olive oil
- 1/3 cup of our favorite salsa
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 2 medium tomatoes, chopped
- 1/2 cup black olives, sliced
- 3 green onions, sliced
- Simmer chicken, garlic, and salt in water 30 minutes.
- Remove chicken, reserving 2 cups of the cooking liquid. De-bone and dice chicken.
- Saute rice in oil in skillet until golden. Stir in reserved cooking liquid, chicken, salsa, cumin, pepper, and an additional teaspoon of salt.
- Bring to a boil, reduce heat, cover and simmer 15 minutes.
- Layer top of skillet mixture with tomatoes, black olives, and green onions. Cover and continue cooking about 5 minutes, or until heated through.
- Serves 4 healthy appetites.
- This is also a great filling for in-a-hurry breakfast burritos. Just reheat, fold into a tortilla, add cheese, and go!
I have also published this recipe at RecipeZaar
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