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Ingredients
  • Chicken
  •  
  • 3 tablespoons extra virgin olive oil
  • 1 broiler-fryer chicken, about 2 ½ to 3 pounds, cut into serving pieces, or 2 ½ to 3 pounds chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
  • ½ cup flour, for dredging
  • Kosher salt
  • Freshly ground black pepper
  • Paprika
  •  
  • Rice
  •  
  • 2 tablespoons extra virgin olive oil (can use up to ¼ cup)
  • 1 medium yellow onion, chopped
  • 1 garlic clove, minced
  • 2 cups medium or long-grain white rice
  • 3 cups chicken stock (see note above about the ratio of liquid to rice)
  • 1 heaping tablespoon tomato paste or 1 cup diced fresh or cooked tomatoes, strained
  • Pinch oregano
  • 1 teaspoon kosher salt
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