John Myers
Ingredients for 4 servings:
- 1 chicken, divided, or 4 chicken legs
- Spice(s) (salt, pepper, thyme, curry)
- 2 tbsp olive oil
- 2 bell peppers, red and green
- possibly water
- 1 jar Madeira, Malaga or port wine
- 250 g tomatoes, peeled, or from the can
- 15 stuffed olives
- 3 oranges
- 4 servings of rice
- 10 olives, sliced
- cheese, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Season the poultry pieces well. Brown them on all sides in hot oil. Slice the bell peppers, add them, and roast for 20 minutes. Pour the Madeira wine over the meat, bring to a boil briefly, and add the tomatoes, along with a little water if desired. Let everything simmer for another 5 minutes. Finally, add the olives and peeled oranges (sliced or filleted). Meanwhile, cook the rice until tender, slice 10-15 olives, and mix them with some grated cheese into the rice.
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