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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Adapted from Rachael Ray's Cooking Channel Show, Rachel's Week In A Day . My family really liked this. Next time, I'm going to try using chicken breasts in place of the leg quarters. Ingredients:
4 pieces chicken thighs, bone-in, skin on |
4 chicken drumsticks, bone-in, skin on |
2 teaspoons adobo seasoning (or salt, pepper, & paprika) |
2 tablespoons olive oil |
1 tablespoon butter |
1/2 cup whole-grain thin spaghetti (or vermicelli pasta, broken into 2-inch pieces) |
2 cups chicken stock |
1 large onion, chopped |
3 celery ribs, chopped |
2 bell peppers, chopped |
2 chili peppers, seeded and finely chopped (i used jalapenos) |
4 garlic cloves, minced |
1 bay leaf |
1 cup short grain brown rice (or use white long-grain rice and reduce simmering time to 20 mins) |
Directions:
1. Season the chicken liberally with Adobo seasoning (or salt, pepper, and paprika), Add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
2. Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil. Add the onion, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the rice. Stir in the pasta and chicken stock. Add the chicken and cover the pot, cook 50-55 minutes, until rice is tender. Serve.
3. According to the original recipe, you can also cool this completely and store for make-ahead meal. (Although I haven't tried this, so I don't know if it turns out well, nor do I know how long to allow for reheating).
4. When ready to serve, preheat your oven to 375 degrees F.
5. Add 1/2 cup stock or water, sprinkled around the pan.
6. Heat the dish in the oven until heated through. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.
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