Hey there, fellow food-loving friends! Look what we had the good fortune to stumble upon, I've got a delightful Spanish Chicken and Rice recipe to share. Now, let me tell you, I got this gem from Manny, who got it from his brother Miguel. And well, Manny and I aren't exactly culinary geniuses, but we do love to enjoy a good meal, especially when it's this home-cooked Spanish classic!
So, grab your aprons, throw on some salsa music, and, be prepared to feast on some authentic deliciousness!
Ingredients
Chicken:2–3 boneless chicken breast halves
Enough water to cover chicken in a pot
Rice:
1 cup long-grained white rice
1 tbsp olive oil
1 packet of Sazón Goya con Achiote
Salt to taste (about ½ tsp)
Vegetables:
1 cup carrots, chopped
1 cup green beans
1 cup peas
Water
1 tbsp olive oil
1 medium red bell pepper, julienned
1 medium green bell pepper, julienned
1 packet of Sazón Goya con Achiote
Salt to taste
Sauce:
One 8 oz. can tomato sauce (Unseasoned)
½ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
Salt to taste
¼–½ cup cilantro, chopped
Instructions
Chicken: Place the chicken in a large pot with enough water to cover it. Bring the water to a boil, then reduce the heat and simmer for 30-35 minutes or until fully cooked. Once done, remove the chicken from the pot, let it cool, and shred it into small pieces. Hold onto that flavorful chicken stock; we'll use it for the rice!
Rice: In a medium pot, combine the rice with two cups of the reserved chicken stock. Add the olive oil, Sazón, and salt. Cover, bring to a boil, then reduce the heat to low and cook for about 20 minutes or until tender.
Vegetables: While the rice is cooking, let’s tackle those veggies! In another pot, bring water to a boil. Add the carrots, green beans, and a pinch of salt. Cook for 4 minutes, then toss in the peas and cook for an additional 4-5 minutes. Drain and set aside.
Sauce: In a bowl, mix the tomato sauce with cumin, garlic powder, onion powder, and salt. Stir well, then add the shredded chicken, ensuring it's well coated in the sauce.
Peppers: Heat olive oil in a large pan over medium heat. Add the bell peppers, cooking them for 3 minutes. Sprinkle with salt and Sazón, and cook for another 3 minutes or until tender. Add the chicken to the pan and cook for an additional 2 minutes.
Serving: Now, the fun part! In a large serving dish, combine the cooked rice, veggies, chicken with peppers, and cilantro. Give it a good stir, and voila! Your Spanish Chicken and Rice is ready to be enjoyed!
There you have it, folks! Authentic Spanish Chicken and Rice was inspired by Manny and his brother Miquel. It’s simple, it’s delicious, and it’s sure to be a hit at your dinner table. Enjoy!
