Tuesday, November 11, 2008

Spanish Chicken and Rice

Some recipes stand the test of time and are as good now as when you first made them. Spanish Chicken and Rice is one such recipe. It was given to me by a friend many years ago, who has since moved far away. We have tried to stay in touch, if only with a card at Christmas. The last few years the cards have come less often, but I think fondly of her when I fix this dish. This is comfort food. Even my children ate this when they were small!
You can use a whole chicken, cut up, or just the pieces that you like, such as all thighs. It is best to use bone-in pieces, as I tried boneless chicken breastpieces and they turned out too dry.

Spanish Chicken and Rice

Salt and pepper the chicken pieces. Add 2 tablespoons of oil to a medium hot 12 in. skillet and add the chicken, browning quickly and turning over to brown the other side. This should take about 5 or 6 min. To the pan add ;
1. 1 can of stewed tomatoes or 1 can of diced tomatoes

2. 1 can of low sodium chicken broth

3. 1 cup of uncooked rice

4. 1/2 cup of chopped onion

5. 1 clove of minced garlic

6. 1/2 teaspoon dried thyme

7. 1/8- 1/4 teaspoon cayenne pepper

8. 1 cup of fresh or frozen peas, added in the last 5 min.
9. 1/2 - 1 cup of water if needed during cooking

Cover pan with lid and simmer for 30 min. Check to see if most of liquid isabsorbed; you may have to add 1/2 cup water at this time. Simmer for 10min; add peas and finish cooking. (I used 4 thighs and 4 legs.)

No comments:

Post a Comment

I am so glad you stopped by. I hope you'll come back often. Thank you for your comments!