Spain~Andalusian Chicken or Pollo Andaluz with Rice and Peas

Andalusian Chicken or Pollo Andaluz with Rice and Peas

Ingredients :
CHICKEN:
12 oz skinned and boned chicken breast
olive oil spray
3 x canned pear halves
12 x Spanish olives stuffed with
peppers (or 3 to 4 per serving)
1 tbl chopped pitted black olives
3 lrg garlic cloves peeled and sliced


Method :
• Cut each chicken piece in half. Do not pound chicken;
leave thick. Lightly spray an oven-proof casserole and arrange
chicken in a single layer. Put pear halves on top. Scattered the
olives and garlic.
• Combine marinade ingredients and pour over the
chicken. Cover casserole and refrigerate for 4 hours (or
overnight).
• LATER, preheat oven to 375F. Cover casserole loosely
with foil. Bake chicken for 45 to 50 minutes. Remove foil and
bake 10 to 15 minutes longer.
• Meanwhile, cook rice. Add still frozen peas and red
pepper to the pan and toss with the hot rice. Cover.
• Transfer the chicken to a serving bowl. Transfer pan
liquids to a sauce pan; make a sauce with cornstarch slurry.