1 teaspoon salt
1/4 teaspoon garlic powder, divided
3 ounces chicken meat
3 ounces vegetable broth
1 cup chopped onion
1 cup cooked and cubed chicken
1 cup chopped spiced black olives
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/5 teaspoon ground black pepper
1 large yellow onion, finely chopped
2 red bell peppers, finely chopped
3 tablespoons olive oil
4 small potatoes, cooked
Preheat oven to 400 degrees F (200 degrees C). Place chicken in a 9x13-inch roasting dish.
Place chicken meat in roasting dish; add water and garlic powder. Cover and place dish in oven for 2 hours, turning once, until meat is tender (leave meat in roasting dish).
Meanwhile, in a medium (10 inch) skillet, combine broth, chicken broth, onions, olives, lemon juice, Worcestershire sauce, salt, pepper, chicken, olives, lemon juice, Worcestershire sauce, salt, pepper, chicken, and garlic powder.
Heat olive oil in large pot over medium heat. Add chicken and water to pot; cook, turning chicken frequently, until golden and juices run clear (bone may be puffed up). Reduce heat to medium and add rice.
Reduce heat to low and stir in potatoes. Return chicken mixture to roasting dish. Cover, and simmer on medium heat for 1 hour, stirring occasionally.