Spanish Chicken and Yellow Rice Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 whole chicken, cooked and cut into bite-sized pieces
2 1/2 cups chicken broth
1 large onion, cut in slivers
1 red bell pepper, cut in strips
1 (14.5 oz.) can whole or diced tomatoes, with liquid
2 bay leaves
2 cloves garlic, minced
3 - 4 tbl. olive oil
1 tbl.sea salt
1/4 tsp freshly ground black pepper
10 oz. pkg. yellow rice (I prefer Vigo brand)
2 oz. jar pimientos
1/2 cup frozen peas, thawed
|
|
Directions: |
Directions:Heat olive oil in Dutch oven and saute onion and red pepper until soft. Add the tomatoes, minced garlic, bay leaves, salt and pepper and cook 3 minutes. Add the chicken broth (amount should equal water called for on back of yellow rice package) and bring to a boil. Add rice package, allowing to boil for a few minutes, then stir in chicken. Place lid on pot and reduce heat to lowest setting. Cook for about 30 minutes, or until all liquid is absorbed and rice is tender. Add pimientos and peas before serving. |
|
Personal
Notes: |
Personal
Notes: Though not exactly the same version, this is the dish I remember my mom making for us most frequently as we were growing up. It's also the dish I remember as the first one she asked me to make for dinner, as she was working full-time; I was about 11 or 12, and ready to take on the task. Mom always put slivered almonds in hers but nothing else other than chicken, rice and chicken broth. Though I like it that way, too, I've always liked to spice things up a little. And in Mom's defense, she was feeding three picky children. These days her food is kicked up more than a few notches.
|
|
This recipe for Spanish Chicken and Yellow Rice is from