Prep 15 mins
Cook 45 mins
A quick and easy way to make a delicious Cuban dish that makes a whole meal. Serve with salad and a fresh loaf of Cuban bread. Enjoy!
- 6 boneless skinless chicken thighs
- 1 tablespoon olive oil
- 3⁄4 cup chopped onion
- 3⁄4 cup chopped green pepper
- 10 ounces vigo brand yellow rice (should be Vigo)
- 1 cup chicken broth
- 1 1⁄2 cups water
- 1 cup frozen baby peas
- 2 tablespoons chopped pimiento, drained
- adobo seasoning
- Season chicken thighs with Adobo and pepper.
- Place olive oil in a large skillet with a tight fitting lid.
- Saute the chicken in oil until lightly brown on both sides.
- Remove chicken, add the onion and green peppers and saute until tender.
- Add the rice to the onion mix and stir well, mixing in the seasoning thoroughly.
- Add the chicken broth and water.
- Nestle the chicken pieces in the rice mix to partially cover the chicken.
- Cover the skillet tightly, and simmer for 20 to 25 minutes.
- Add the peas and pimientos and stir in gently.
- Cover, and simmer 5 minutes more.
- The rice should be tender and the liquid mostly absorbed.
- Remove from the heat and let stand 5 minutes.
Pretty good! I added a clove of garlic with the onions, and 1/2 cup white wine for some of the water-DH did not know I used a mix!
Really, really good! If possible, do use Vigo Yellow Rice; it makes all the difference! Also, the amount of water corresponds with what is listed on the Vigo package, so if you use a different kind of yellow rice, adjust accordingly. I haven't used boneless, skinless thighs very often but they were really good in this dish. Carole, I grew up in FL and this recipe reminds me of home! Thanks for sharing!!
This is probably only the 2nd time I've made chicken and rice and the previous time, 20 years ago, involved bone-in, skin-on chicken pieces and cream of mushroom soup.
I modified this quite a bit (due to ingredient limitations). I used:
skinless chicken legs and thighs (bone in)
brown rice (for extra fiber)
a bag of frozen mixed vegetables--red pepper, carrot, corn, pea--(in the absence of green pepper) and stirred that into the rice after it had cooked, then held it in a warm oven until guests arrived.
I baked this in the oven with lots of liquid (5 1/2 cups of chicken stock with saffron to 4 cups of short grained brown rice) uncovered for about 40 minutes. After it was done and I stirred the veg in, I added another cup of liquid and covered the whole dish with foil.
My way isn't a quick and easy way to do it, but I live in a land without too many conveniences!!
:-) "Woe is me!" But I'd definitely do it again! The flavor of the rice having been friend in chicken drippings and slowly simmering under chicken pieces is GREAT.