Ingredients: |
Ingredients: 1 tbsp. olive oil ...
4 chicken thighs
4 chicken drumsticks
salt
fresh-ground black pepper
granulated garlic
1 envelope of Vigo Flavoring & Coloring for Yellow Rice and Chicken or Goya Sazon con Azafran (doesn’t really matter as long as it has azafran/saffron in it)
1 small onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tomatoe chopped
3 c canned low-sodium chicken broth or homemade stock
1-1/2 cups rice, preferably long-grain
2 tablespoons chopped fresh parsley
½ cup white wine (I use pinot grigio)
2 bay leaves
1 cup of frozen peas
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Directions: |
Directions:In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken generously with salt, pepper and granulated garlic.
Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.
Reduce the heat to moderately low. Add the onion and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
Add the tomatoes, broth, white wine, seasoning envelope and bay leaves and bring to a simmer.
Stir in the rice and add the chicken in an even layer. Simmer covered, over low heat until the chicken and rice are just done, 20 to 25 minutes.
** 10 to 15 minutes prior to being done, add in frozen peas.
Sprinkle with parsley, add additional salt and pepper to taste. |
Personal
Notes: |
Personal
Notes: This is my mom’s recipe, so it may not be exact because her instructions were always like, “add until it seems done….” but these are the measurements i’ve used and it’s always come out yummy. Also, I’ve done it with plain chicken breasts as well and it’s still delish.
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