Spanish Style with Chicken

Spanish Style with Chicken

Ingredients:

• 2 tbsp Doña Elena Olive Oil
• 2 pcs onions, chopped
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 2 medium red/green peppers, cut into strips
• 1 can Jolly Mushroom Pieces and Stems, drained 400g
• 2 cups uncooked Jasmine rice
• 1 kg chicken breast, cut into 8 pieces, skin removed
• 1 tsp salt (optional)
• 3 1/2 cups chicken broth
• 4 cups water
• Saffron for color
• 3 pcs tomatoes, chopped
• 2 cans Jolly Green Peas 155g
• 1 can Jolly Whole Corn Kernel 425g
• Doña Elena Pitted Black Olives or Doña Elena Capers, for garnish

Procedure:

1. Heat the oil over medium heat in a nonstick pot.
2. Add the onion, garlic, celery, green pepper, and Jolly Pieces and Stems Mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.
3. Add the rice and sauté for 2 to 3 minutes, stirring constantly until it begins to brown.
4. Add the chicken, salt, chicken broth, water, saffron, and tomatoes.
5. Bring the water to a boil, then reduce heat to medium to low and let simmer.
6. Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
7. Stir in Jolly Green Peas, Jolly Whole Corn Kernel, and beans and cook for 8 to 10 minutes. When everything is hot, the casserole is ready to serve. Garnish with olives or capers, if desired.