Spanish Chicken and Rice
photo by Cookin in NJ
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 6 whole chicken legs (thighs and drumsticks)
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- adobo seasoning
- 1 cup onion, chopped
- 3⁄4 cup green pepper, finely diced
- 1 link chorizo sausage, sliced
- 3 cups water
- 1 (5 g) packet sazon con azafran seasoning
- 1 tablespoon chicken bouillon
- 1⁄2 cup fresh cilantro, chopped
- 1 1⁄2 cups long grain rice, like extra long grain canilla rice
directions
- Season the chicken legs with Adobo.
- Heat the oil in a large heavy pan or pot (use one with a fitted lid for use later in the process).
- Add the chicken and brown on all sides.
- Remove chicken to a platter and set aside.
- Stir in the garlic, onion, pepper and chorizo and cook for about 5 minutes or until onion and pepper are tender.
- Add rice and cook for 1 minute while stirring.
- Add water, sazon seasoning and bouillion and bring to a boil.
- Add the chicken and cilatro stir and cover.
- Reduce heat to low and simmer for 25 minutes (or until rice is tender).
- Serve and enjoy! You can also garnish with fresh cilantro leaves.
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RECIPE SUBMITTED BY
I live in NJ and work for a fun candy company. I love to cook and I often whip things up in my head on the way home from work. I try to keep it healthy, using lower fat/calorie alternatives without sacrificing on taste. I'd have to say my favorite cookbook is the one I've compiled myself with recipes from various magazines, family/friends, and this wonderful website!! In my free time I love to play golf, eat, drink and be merry!