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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a typical rice and chicken dish in Spain, though every family has its own recipe. It is great for company, served with a salad. Though there are a lot of ingredients, this is easy to put together. Ingredients:
1 chicken, cut up, each breast half should be cut into 2 portions |
3 tablespoons olive oil |
1 medium onion, chopped |
1 large garlic clove, minced |
1 medium green bell pepper, chopped |
1 medium red bell pepper, chopped |
1/4 cup cilantro leaf, roughly chopped |
2 cups converted rice (i use uncle ben's) |
28 ounces canned tomatoes, broken up, and use liquid too |
1 tablespoon tomato paste |
1/2 cup sherry wine |
3 cups chicken broth |
1/3 cup black raisins (soak first if very dry) |
1/2 cup green olives, stuffed with pimento |
1/3 cup slivered almonds |
1 cup peas, frozen |
1 teaspoon cumin |
2 teaspoons turmeric (or achiote or saffron, for color) |
1/2 teaspoon black pepper |
1 teaspoon salt |
1 envelope of goya brand sazon picante sauce (or use 1/2 tsp cayenne pepper) |
3 eggs, hard boiled, for garnish |
parsley, for garnish |
Directions:
1. 1. Take skin off thighs and breast portions. Leave skin on drumsticks and wings.
2. 2. Put oil and onion in a large, deep skillet (like a chicken fryer) or dutch oven, over medium heat. Add chicken and saute 5 minutes.
3. 2. Add garlic and bell peppers, saute 3 minutes more.
4. 3. Add everything else except garnishes. Bring heat to medium-high, stir and bring to a boil.
5. 4. When it reaches a boil, cover and reduce heat to a high simmer. Cook approximately 35-40 minutes. It will still look slightly wet. Turn off flame and let it sit for 10 minutes before serving. Garnish with hard boiled eggs cut into 8 wedges each and parsley sprinkled over all.
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