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!
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.
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!