2 chicken breasts, deboned, cut into serving pieces
3 T vegetable oil
3 garlic cloves, minced
1 medium onion, chopped
2 medium tomatoes, chopped
2 medium potatoes, cubed
1 T tomato paste
3/4 c water
1 c green peas, frozen
3 c long grained rice
4 cups chicken stock
salt and pepper, to taste
1/2 c green olives (optional)
1/3 c sweet red pepper, sliced thinly
2 hard-boiled eggs, sliced for garnish
1. Season chicken breast pieces lightly with salt and pepper and pan-fry in 2 tablespoons oil until browned. Set aside. In a deep pan over medium heat, saute garlic, onion and tomatoes in 1 tablespoon oil. Add chicken and 3/4 cup water. Simmer in covered pan over medium low heat for about 10 minutes.
2. Add potatoes, peas, sweet pepper slices and olives. Correct seasonings. Cook for another 8-10 minutes or until potatoes are tender. Remove meat and vegetables and set aside.
3. Remove fat from sauce. Remove sauce. Let cool. Combine reserved sauce with 1 tablespoon tomato paste with enough chicken stock to have a total amount of approximately 4 1/2 cups. Use this combined mixture in place of water to cook rice.
4. Mix rice and liquid well in a rice cooker before cooking. Season with a little salt and pepper to taste. Turn on rice cooker. When rice is cooked, let cool a little then combine it gently with the meat and vegetable mixture in a shallow serving platter. Smooth mixture with the back of a spoon for presentation. Garnish top with slices of hard-boiled eggs, green olives and sweet red pepper slices.