As you may remember, I have decided to choose at least one recipe from every cookbook that is on my bookshelf. This time, I chose “The Better Homes and Gardens New Cookbook.” I’ve had this book for over 14 years. I got it as a wedding present. Or as a shower gift. Or for something else but I definitely associate it with getting married. In any case, I’ve had this cookbook for a really long time and I’ve never cooked a single thing out of it. Which makes me wonder why I still have it. Maybe it’s just a sentimental thing. I have, from time to time, used it as a reference for making soft- or hardboiled eggs. My husband uses the pancake recipe and refers to it from time to time when grilling but other than that, no real recipe has been made from this book. So, this seemed like the perfect candidate for my next new recipe.
After, admittedly, a short peruse through the recipes I came across a recipe for Mediterranean Chicken. It sounded similar to an arroz con pollo recipe that I have and love but much easier to make. I figured I had found my recipe.
Making this chicken was easy. It was a bit time consuming, but not really work. When I was taking pictures of it, it didn’t seem to look real pretty but I certainly enjoyed the smell wafting up at me. Unfortunately, that was about as good as it got for me. While there was nothing particularly bad about this chicken, it didn’t wow me, or anyone in my family for that matter. It was lackluster. I typically only include recipes here when I really like them and normally this isn’t a recipe that would make the cut for me. However, since I am using this as a record of all the new recipes I am trying I had to include it. Besides, as my daughter Ella says, “It’s not my favorite, but it’s okay” so maybe despite my less than glowing review, someone will still want to give it a try and find that they like it more than I do.
It could happen.
From Better Homes and Gardens New Cookbook
1 1/2 pounds meaty chicken pieces (I used bone-in thighs)
2 tablespoons cooking oil
6 ounces bulk chorizo or Italian sausage (I used hot Italian sausage), cut into bite-sized pieces
2 medium onions cut into wedges
3 cloves of garlic
2 1/4 cup water
3/4 cup long grain rice
1 tablespoon instant chicken bouillon granules
1/2 teaspoon dried oregano (I used a full teaspoon)
1/4 teaspoon pepper
10-ounce package of frozen peas, thawed
1 medium red or green bell pepper, cut into 1-inch squares (I used roasted red pepper)
8 cherry tomatoes, halved
1/3 cup sliced ripe olives
Rinse and dry chicken. In a 4 1/2 quart Dutch oven heat oil. Cook chicken in oil, uncovered, over medium heat for about 15 minutes or until lightly brown all over. Remove chicken.
In the same pan cook sausage, onion, and garlic for 8-10 minutes or until sausage is no longer pink. Remove from pan, drain grease and then return to pan. Add water, rice, bouillon, oregano, and pepper. Bring to a boil, scraping up the browned bits from the bottom of the pan. Return chicken to pan, on top of the rice. Reduce heat. Cover and simmer for about 15 minutes or until chicken is nearly done, turning chicken once.
Add peas and peppers to the chicken mixture. Cook, covered, for about 5 minutes more or until chicken is completely done. Gently stir in tomatoes and olives.
Makes 6 servings.