Receta Tropical Storm Chicken & Rice Recipe #SundaySupper
Empty the Fridge Chicken and Rice
Recipe by kathleen
Total time: 45 minutes
Yield: 2 servings
Ingredients
3
boneless chicken thighs
2 - 3 Tbps
- olive oil
- 1/2 cup
- chopped vidalia onion
- 1/2 cup
- chopped green peper
- 3 cloves
- garlic, whole
- 4 - 5 slices
- jalapeno peppers, jarred
- 1 Tbsp
- tomato paste
- 3/4 cup
- white rice
- 2 cubes
- chicken bullion
- 1 3/4 cups
- water
- 1 packet
- Sazon Goya with Azafran (saffron)
- 1 cup
- leftover mixed vegetables
- 1/4 cup
fresh cilanrto, chopped
Cooking Directions
In a medium pot, heat the olive oil over medium heat. Brown the chicken thighs and cook until juice runs clear, about 10 minutes. Add the onions, green peppers, jalapenos, and garlic. Cook until the onions are translucent, about 4 to 5 minutes. Meanwhile, heat 1 1/2 cups of water enough to dissolve in it the chicken bullion cubes, set aside.
Lower the heat to medium low, add the tomato paste and the rice. Stir to blend. Slowly add the chicken bullion broth, stirring to deglaze the pan combine the bits of browned chicken. Add the Sazon packet and stir. Cover and simmer for 15 minutes.
Remove lid. The rice will be wet but not completely cooked. Stir in the remaining 1/4 cup of water and stir. Pull apart the chicken pieces with a fork if desired. Add the vegetables and cilantro. Cover and cook for an additional 7-10 minutes or until rice is tender.
1 - Brown Chicken and Veggies
2 - Add Tomato Paste and Rice