lilylove
Active member
3 pounds chicken
1/2 cup butter
2 tablespoons oregano
2 tablespoons lemon juice
1 medium onion, chopped
1 1/2 pounds tomatoes, peeled and chopped
3 cups long-grain white rice
6 cups chicken stock
In saucepan melt butter and then the add chicken. Brown on all sides then remove
from pan .
Add onion and tomato and saute until onion turns clear. Mix in oregano and lemon juice.
Add rice and stir well to combine and coat all grains of rice.
Add chicken broth, and return chicken to pot. Bring to a boil, reduce heat and simmer,
uncovered, until all surface liquid has been absorbed.
Cover, turn heat to very low and cook 1 hour, mix every 15 minutes to keep rice from burning
or sticking.
1/2 cup butter
2 tablespoons oregano
2 tablespoons lemon juice
1 medium onion, chopped
1 1/2 pounds tomatoes, peeled and chopped
3 cups long-grain white rice
6 cups chicken stock
In saucepan melt butter and then the add chicken. Brown on all sides then remove
from pan .
Add onion and tomato and saute until onion turns clear. Mix in oregano and lemon juice.
Add rice and stir well to combine and coat all grains of rice.
Add chicken broth, and return chicken to pot. Bring to a boil, reduce heat and simmer,
uncovered, until all surface liquid has been absorbed.
Cover, turn heat to very low and cook 1 hour, mix every 15 minutes to keep rice from burning
or sticking.
