Spanish Chicken and Rice
In large stockpot or skillet melt 1/2 cup of butter and then add a little olive oil, then brown 1 chopped onion chopped garlic brown slightly then add 1 bunch of parsley chopped add the chopped peppers and cook until limp, and cooked chicken and spices.
Chop 1 bunch parsley
Chop 1 sweet onion
Chop 1 red bell pepper
Chop 1 orange bell pepper
Chop 5 cloves garlic
Mix the chicken and veggies all together in large bowl and turn out into a casserole dish.
Garnish with chopped parsley
Servings: 4 servings
Ingredients
- 1 Pkg Saffron Yellow Rice (Cook as directed)
- 1 Packet Sazon Goya Seasoning (for rice)
- 4 boneless, skinless chicken breasts cut into 1/2 inch chunks
- 1 Medium Sweet onion (Maya, Vidalia, etc.) Chopped
- 1 Chop 1 red bell pepper Chop 1 red bell pepper Chopped
- 1 Chop 1 orange bell pepper Chop 1 orange bell pepper Chopped
- 5 Chop 5 cloves garlic Chop 5 cloves garlic Chopped
- 1 Tbsp Paprika
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/3 cup Mojo Sauce
- 1/2 cup Butter
- 4-5 Tbs Extra Virgin Olive Oil Divided
- 1 bunch Flat Leaf Parsley Chopped
Instructions
Saffron Rice
- Cook Saffron Yellow Rice as directed but add 1 packet of Sazon Goya B
Chicken
- Cut four chicken breast halves into approx 1/2 inch chunks. In a deep skillet with 3 to 4 tablespoons of olive oil brown the chicken. Cook till no longer pink inside and remove from skillet.
Vegetables
- Sauté all until veggies are tender but still have a crunch. Sprinkle with salt and pepper and add Mojo and Sazon. Mix the chicken and veggies all together in large bowl and turn out into a casserole dish. Dress with Parsley for Presentation.