Chicken with rice with peas

Chicken with rice with peas

Making a tasty meal doesn’t have to be difficult. There’s no disputing that the most unusual foods are delicious, but sometimes it’s best to stick to the fundamentals. A straightforward meal of chicken, rice, and green peas is as traditional as they get!

This meal is a good option to offer for lunch because it needs little effort and is a favorite of many. There’s no need to combine any sophisticated components. Cook this simple recipe at home to get a taste of the good ol’ American heritage! You can be sure that the whole family will appreciate it.

Ingredients
 1 ½ kg chicken, cut into serving pieces

 5 cups uncooked rice

3 tbs. 45 ml orange juice

3 tbs. 54 ml lime juice

 5 cloves 20 grams garlic, minced RAM Coarse Iodized Salt and pepper to taste

 3 tbs. olive or vegetable oil

 6 medium onion, peeled and chopped

 3 green bell pepper

 5 cloves garlic, minced

 ¼ cup white wine, or more

 1½ tsps. cumin

 1 bay leaf

 2 1/4 cups whole peeled tomatoes, coarsely chopped

 4 cups chicken stock

 3 cups RAM Green Peas

 ⅓ cup RAM Diced Pimiento

RAM Coarse Iodized Salt and pepper, to taste

Directions

1. Drain and wash the chicken. With a paper towel, pat dry. Orange, lime, garlic, RAM Salt, and pepper should all be added. for two hours, marinate.

2. Set the oven to 350 degrees.

3. In the meanwhile, warm a saucepan of olive oil. Cook the chicken until it becomes browned. Chicken is removed, momentarily placed aside.

4. Add the onions, green bell pepper, and garlic to the same oil. until fragrant, cook. Saffron is added after deglazing with white wine.

5. Include the tomatoes, chicken stock, water, bay leaf, cumin, and marinade. When it begins to boil, add the chicken. After 12 to 15 minutes of simmering, add the uncooked rice. Cook for a little while and then cover with foil.

6. Bake until done, about 25 to 30 minutes. Add the pimientos, olives, and peas on top. To keep the peas warm, cover them with plastic wrap. Serve warm.