4 skinless, boneless chicken breast halves
1/4 cup olive oil
6 potatoes, peeled and cubed
4 cloves garlic, minced
1 1/2 teaspoons dried oregano
1/4 teaspoon salt and pepper to taste
1 teaspoon dried basil
3 tablespoons lard
4 cubes chicken bouillon
1 cup water
2 tablespoons olive oil
2 tablespoons dried yellow mustard
Heat heavy oil in medium skillet over medium heat. Saute chicken in oil until browned and golden. Pour chicken and olive oil into skillet; stir over medium heat until hot. Add potatoes and saute until golden. Stir garlic and oregano into skillet. Add salt and pepper to taste. Stir in basil and lard. Bring to a boil, and reduce heat to medium.
Stir in bouillon cube, water and 1 tablespoon olive oil. Bring to a boil and simmer for 5 minutes. Stir in 3 tablespoons olive oil, mustard and chicken. Remove from heat and let sit in a medium bowl for 10 minutes to partially cool.
Pour lard into skillet; heat to medium. Pour chicken broth into skillet; add chicken and rice and stir. Boil for 2 to 3 minutes, or until chicken is cooked through.
Remove chicken from skillet; place in a 9x13-inch dish. Pour broth over chicken and sprinkle with salt and pepper. Cover, and allow to cool in refrigerator.