Prep 45 mins
Cook 45 mins
This is a typical rice and chicken dish in Spain, though every family has its own recipe. It is great for company, served with a salad. Though there are a lot of ingredients, this is easy to put together.
- 1 chicken, cut up, each breast half should be cut into 2 portions
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1⁄4 cup cilantro leaf, roughly chopped
- 2 cups converted rice (I use Uncle Ben's)
- 28 ounces canned tomatoes, broken up, and use liquid too
- 1 tablespoon tomato paste
- 1⁄2 cup sherry wine
- 3 cups chicken broth
- 1⁄3 cup black raisins (soak first if very dry)
- 1⁄2 cup green olives, stuffed with pimento
- 1⁄3 cup slivered almonds
- 1 cup peas, frozen
- 1 teaspoon cumin
- 2 teaspoons turmeric (or achiote or saffron, for color)
- 1⁄2 teaspoon black pepper
- 1 teaspoon salt
- 1 envelope of goya brand sazon picante sauce (or use 1/2 tsp cayenne pepper)
- 3 eggs, hard boiled, for garnish
- parsley, for garnish
- 1. Take skin off thighs and breast portions. Leave skin on drumsticks and wings.
- 2. Put oil and onion in a large, deep skillet (like a chicken fryer) or dutch oven, over medium heat. Add chicken and saute 5 minutes.
- 2. Add garlic and bell peppers, saute 3 minutes more.
- 3. Add everything else except garnishes. Bring heat to medium-high, stir and bring to a boil.
- 4. When it reaches a boil, cover and reduce heat to a high simmer. Cook approximately 35-40 minutes. It will still look slightly wet. Turn off flame and let it sit for 10 minutes before serving. Garnish with hard boiled eggs cut into 8 wedges each and parsley sprinkled over all.