Traditional Andalusian Chicken with Rice and Peas

This version of the traditional Andalusian chicken comes from Spain. It’s a Spanish dish with Moorish roots. This recipe is wonderful for Shabbat. Shabbat Shalom.

Traditional Andalusian Chicken with Rice and Peas


8 Kosher Chicken Breasts
Extra Virgin Olive Oil spray
3 Pears, seeded and halved
18 – 24 Spanish olives stuffed with peppers (or 3 to 4 per serving)
1 can chopped pitted Black Olives
12 cloves Garlic, peeled and sliced


1 cup canned Pear Juice
Zest of 2 Oranges, minced
½ tbs. dry Kosher Israeli Red Wine
3 tbs. Balsamic Vinegar
½ cup Extra Virgin Olive Oil
2 tbs. Brown Sugar
Salt and lots of fresh Coarsely Ground Pepper to taste
2 tsp. dried Basil
2 tsp. dried Marjoram


1 ½ cup cooked Wild Rice
3 Red Bell Pepper, diced
1 ½ cup frozen Peas
Cornstarch slurry to thicken sauce


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.

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.

Cook the rice. Add the 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. Serve with rice and vegetables. Offer half of the sauce on the side. Don’t forget the Kosher Israeli Wine, Challah and to light two candles. Shomer Shabbat!