Ingredients for Abuela's Chicken
- 6 chicken breasts
- 5 tablespoons olive oil
- 1 tablespoon sugar
- 1 (6 ounce) can tomato paste
- 1 large green pepper, chopped
- 1 1/2 teaspoons dried oregano
- 2 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1/2 cup stuffed green olives, sliced
- 2 stalks celery, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh coriander, chopped
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt, or to taste
- 2 cups long-grain white rice
- 3 cups water
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How to Make Abuela's Chicken
- In a large bowl, marinate the chicken for at least 10 minutes (longer is better!) with the green pepper, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
- Heat 3 tablespoons of olive oil in an iron pot or Dutch oven over medium heat. Reserve 2 tablespoons of olive oil.
- Add sugar to the hot oil and stir constantly until it melts and turns a dark amber color (be careful, it will splatter!).
- Carefully add the marinated chicken to the pot. Stir to coat.
- Cover the pot and simmer over medium heat for 10 minutes, adding 1-2 tablespoons of water at a time to prevent burning.
- Add the chopped celery and green pepper to the pot.
- Stir in the tomato paste until well combined.
- Add 1 cup of water, bring to a boil, then reduce heat to a simmer.
- Season with salt to taste.
- Add the rice, stirring frequently to prevent sticking.
- Once most of the water has evaporated, cover the pot with a tight-fitting lid and reduce heat to very low.
- Simmer for 15 minutes. Uncover, stir, and add the remaining 2 tablespoons of olive oil.
- Cover and simmer for another 5 minutes.
- Taste the rice. It should be tender but firm. If needed, cover and simmer for another 5 minutes.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
13g
Fat
74g
Carbs
53g
