3 boneless skinless Chicken breast(You can definately use bone in and
skin on or thighs-this is just the easiest)
Oil
2 cans Arturo® Sauce
1/2 Green Pepper diced
1 large Onion chopped
8-12 oz jar Green Olives chunked(No need to slice just cut in
quarters)
Capers
Cilantro
A Pinch of Saffron
2 cups Rice
Beer Or Water (Note: I did not put quantities here-You want to
have about 1½ cups of liquid for each cup of rice but remember that
you have liquid from the Arturo® Sauce. 1 Beer = 1½ cups.)
Heat your skillet until it is good and hot add a few tablespoons of oil-add the chicken and just brown each side. Turn the heat down, add the Arturo®, the green pepper, the onion, green olives and 3-5 stalks of cilantro. Bring to a boil reduce heat, cover and simmer for 35 minutes or until chicken is done. Usually 35 minutes will do it. Remove from burner. Preheat oven to 350 degrees. Shred the chicken either by hand or cut with a knife. In a large bowl combine chicken, sauce mix, a couple teaspoons of capers, a large pinch of saffron and rice.It has been very hard to put quantities down since I always make this off the top of my head-adjust to your taste accordingly. The capers and saffron really don't make that big of a difference so you can leave them out if you want. Mix well and pour into 13 x 9 casserole dish. Add water/beer, cover tightly with tin foil and bake for 1 hour. Mix well and enjoy!!!!