I was sick with strep throat a few days ago, and although I’m no longer contagious, I’m still feeling tired and sore. I wanted to whip up something that doesn’t have too many steps.
I wasn’t entirely sure what to name this dish because I used Spanish flavors but wouldn’t call it traditional Spanish rice!
Chicken and Rice
Feeds about 10 people
- Tumeric (as much or as little as you like)
- Adobo Seasoning (about 1/2 a tablespoon)
- 1 packet of Goya Seasoning (sabor a jamon de cocinar) – could also just use pork or ham stock
- 1 packet of Goya Seasoning (caldo con sabor a pollo) – could also just use chicken stock
- 10 baby carrots
- 1 celery stalk
- 1/2 a large onion
- 2 cups of basmati rice
- 4 cups of water
- 5-6 pieces of boneless, skinless chicken thighs
Add oil to a large nonstick skillet, and get it hot. Brown your boneless thighs for about 4 minutes on each side. Reduce heat, add 1/2 cup of water, and cover and simmer for about 25 minutes. The chicken is fully cooked when it reaches 165 degrees and the juices run clear. You can start this process and cook your vegetables at the same time (in different pans).
When the chicken is finished cooking, set it aside on a cutting board. Let it rest for 10 minutes. Slice into pieces. I cut mine into medium chunks.
Slice your onion, celery, and carrots very small. Sautee in oil (I use olive oil) for 10 minutes. Add 4 cups of water + all your seasonings, and bring it to a boil. Add your rice. Cover and simmer according to the package directions; mine took about 20 minutes. When the rice is finished cooking, add your chicken chunks.
That’s it! You’re all done! I hope you enjoy this recipe and find it as easy as I did.
*I use baby carrots because I don’t have time to peel carrots.
**I served my rice with sriracha and salsa. Some people like it hot!
***I didn’t have any to experiment with, but I bet this would be really good if you added some tomatoes.
****You can find the Spanish seasonings (and Asian as well) in the ethnic food aisle (their terminology) at Kroger.