Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 650 gBoneless skinless chicken thighs, cut into 4-cm pieces
- 300 gDry long-grain white rice, rinsed
- 150 gOnion, diced
- 120 gGreen bell pepper, diced
- 3 cloveGarlic, minced
- 3 tbspOlive oil
- 2 tbspTomato paste
- 1 tspDried oregano
- 40 gPitted green olives, sliced
- ¾ tspFine salt
- ¼ tspBlack pepper
- 650 mlWater
- 15 gCilantro, chopped
Make it
- Heat the oil in a wide heavy pot over medium-high heat. Season the chicken with half the salt and all the pepper, then brown for 6–8 minutes, turning. Transfer to a plate; it will finish cooking with the rice.
- Lower the heat to medium. Cook the onion and pepper in the pot for 5 minutes, then stir in the garlic, tomato paste and oregano for 1 minute.
- Add the rice, olives, remaining salt and water. Return the chicken and any collected juices. Bring to a boil, cover tightly and cook on low for 25–30 minutes, until the rice is tender and the chicken reaches 74°C/165°F.
- Turn off the heat and rest covered for 10 minutes. Fluff gently, scatter with cilantro and serve hot in four portions.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.