"Hunger is the best sauce in the world."--Cervantes

One Pot Chicken and Rice Recipe

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This recipe for One Pot Chicken and Rice, by , is from St. John's Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dolores Antunes


1 lb. Boneless Chicken Thighs – cut into small chunks (or Skinless Chicken Breasts)
¼ c Extra Virgin Oil (EVO)
1 Medium onion diced
3 Carrots diced
½ c Peas (optional)
Sliced Pimento (optional)
2 Cloves Garlic chopped
1 ½ cup Rice (I like to use Basmati)
Salt and Pepper to Taste
Goya Adobo All Purpose Seasoning
2 cups Chicken Broth
1 Packet Sazon Goya con Azafran

1. Cut Chicken into small bite size chunks and season with Goya Adobo seasoning along with salt and pepper.
2. In medium size shallow pan or pot heat ¼ cup EVO
3. Place chicken into the heated oil and sauté for about 7 minutes
4. Add chopped onions and sauté for an additional 3 minute
5. Add chopped carrots
6. Add chopped garlic and continue to sauté for another 3 minutes
7. Wash 1 ½ cups rice, mix rice into the chicken mixture before adding the broth
8. Add Chicken Broth, stir all ingredients gently and bring to a boil
9. Cover and let simmer for 20 -30 minutes
10. Add peas and or pimento, stir everything gently and simmer for an additional 5 minutes as needed until all broth has evaporated.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
A family favorite that is easy to make and delicious. Great covered or potluck dish.




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