cup short grain brown rice (or use white long-grain rice and reduce simmering time to 20 mins)
Serving Size: 1 (330) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 300 g46 %
Total Fat 33.4 g51 %
Saturated Fat 9.2 g46 %
Cholesterol 149.3 mg
Sodium 362.2 mg
Dietary Fiber 4.2 g16 %
Sugars 7.1 g28 %
Protein 38.8 g
Season the chicken liberally with Adobo seasoning (or salt, pepper, and paprika), Add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil. Add the onion, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the rice. Stir in the pasta and chicken stock. Add the chicken and cover the pot, cook 50-55 minutes, until rice is tender. Serve.
According to the original recipe, you can also cool this completely and store for make-ahead meal. (Although I haven't tried this, so I don't know if it turns out well, nor do I know how long to allow for reheating).
When ready to serve, preheat your oven to 375 degrees F.
Add 1/2 cup stock or water, sprinkled around the pan.
Heat the dish in the oven until heated through. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.