One Pot Chicken and Rice
In the bottom of a large pan or Dutch Oven, brown chicken in olive oil.
Add peppers and onions, and allow them to "cook down" for about 10 minutes.
*everything,* and it's great on this dish, but the beauty is that it's very flavorful on its own, and easy to "customize."
I've also used boneless, skinless chicken breasts and I've even used*all*
Chicken wings. Both work beautifully.
I like using the chicken wings when I can't afford breasts, and I double the rice (increase peppers, onions, water and sauce accordingly. The wings give the rice a wonderful flavor and the recipe really s*t*r*e*t*c*h*e*s it! and one last note...I have a friend who has a neurological problem which affects his manual dexterity, so making dishes that don't need to be cut up while eating makes the meal an easier and more pleasant experience for him.