About this recipe:This recipe makes my favourite chicken dish. Chicken, peppers, mushrooms, olives and rice are simmered together, until cooked. The addition of green olives, adds a special depth of flavour that is hard to explain.
1 small onion, chopped
1 (400g) tin whole peeled plum tomatoes, drained and chopped
1/2 green pepper, chopped
115g mushrooms, sliced
1 tablespoon chopped fresh parsley
1 teaspoon paprika
1 tablespoon salt
1/4 teaspoon ground black pepper
185g uncooked long-grain white rice
85g green olives, sliced
4 skinless, boneless chicken breast fillets
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Melt butter in a large frying pan over medium heat. Add onion and saute until lightly browned. Stir in tomatoes, water, pepper, mushrooms, parsley, paprika, salt, pepper, rice and olives. Arrange chicken in frying pan, cover and bring to the boil.
Reduce heat to medium low and simmer for 1 hour. Note: If chicken is cooked through but rice is unfinished, remove chicken and let rice finish cooking; to serve, slice chicken and lay on top of cooked rice.
Liked the idea of this recipe, but tweaked it a bit. Left out the salt (1 tablespoon seems a bit excessive, especially to someone who doesn't use salt in anything!!) Also, instead of plain water, used chicken stock, and instead of parsley, used dried tarragon. I was only making it for 2 of us, and there was only just enough rice, so I think that 185g for 6 people is a bit sparse!! I also browned the chicken off first then removed it from the pan before cooking the rest of the ingredients. All in all a nice dish that is easy to prepare and a good one pot recipe. - 26 Nov 2013