Spanish Rice and Chicken

The most Spanish part of this meal is the fact that the rice is Goya. Already seasoned and ready to cook. Sorry, but sometimes hunger takes precedent and you just don’t have the time. Since my knowledge of Spanish food is limited to Paella and Spanish pimento olives I decided to take a shot at arroz con pollo, otherwise known as Spanish Chicken and Rice. The end result was delicious and a pleasant surprise. After I made it I decided to Google “arroz con pollo recipes” and it turns out my version is a far cry from the traditional version. In fact, it’s more like a poor man’s paella…a really poor man’s paella. Although nothing close to authentic, it was enough to satiate our desire for something “Spanish” and it met all our criteria for a weeknight meal: quick to make, tasty, satisfying, quick to clean up, and easily repeatable. Another good thing about this dish is that it lends itself to a boat load of variations…

Serve: 4-6

Time: ~35mins

Get yourself:

1 Fryer chicken cut into parts (See how to cut up a whole chicken here: http://bit.ly/aBoiPt)

1 Bell pepper

1 Vidalia onion

1C Spanish pimento olives chopped

3T chopped fresh parsley

6 Cloves roasted garlic or 3 cloves chopped fresh

1 Package Goya Spanish rice

1T Season All

1T Garlic powder

1T Dried Oregano

2t Smoked paprika

2t Cayenne pepper powder

1t Cumin

2T olive oil

s&cracked pep

A stove to oven frying pan

2QT Microwave safe bowl with cover

Rinse chicken and pat dry, you won’t get a good sear if skin is wet

In a bowl combine all of your dry ingredients

Smoosh the dry rub into the chicken skin real good

Set chicken aside and prep your rice

Oh, and preheat your oven to 400F…

as well as your frying pan with the oil

When the pan is nice and hot…Sear the chicken…

Just kidding

That’s what happens when you add rendered duck fat to a super hot pan

Time for a do-over

Sear the chicken in a cast iron skillet for a real good sear

Mmmmmmm, crispy seasoned chicken skin…

Sear all the pieces of chicken

Pop chicken in oven for:

Wings will cook in ~8-10mins

Legs and thighs will cook in ~12-15mins

Breasts will cook in ~25mins

Of course cooking time will vary so use your best chicken judgment

While the chicken cooks…

GO, GO, GOYA

I cooked mine in the microwave

It’s so freakin’ easy I won’t ever cook it on the stove again

Recipe calls for butter, oil, or margarine…

of course I went with butter…

Who’s counting calories?!

Set it and forget it

While the rice cooks…

Prep your trio

Don’t forget the garlic and olives

Check on the chicken to see if it’s done…

“Hey babe, can you come check to see if this chicken is cooked.”

“Is it white?”

“I dunno, kinda”

“Lemme take a look”

“Hmmm…looks a little pink”

“Seriously, it’s been cooking for like 20 minutes”

“I dunno what to tell you, cook it longer I guess”

“Grrrrr…I hate cooking chicken, I can never tell when it’s done!”

So, after you decide the chicken is cooked saute your garlic in some oil

Set chicken aside to cool

Once garlic is browned…

Saute your peppers, onions, and olives until soft

Sprinkle in some salt&cracked pep

Add in the yellow rice and mix it up

Keep it warm over low heat

Once chicken has cooled enough to handle you should debone

Give it a rough chop and sprinkle with some fresh parsley

Mix it all up…

Taste and adjust for seasoning

There you have it…

An Italian kids version of Spanish Rice and Chicken

Not too shabby, if I may say so myself…

GO, GO, GOYA!!

Variations:

Add shrimp

Add peas

Use Sazon seasoning instead of my mix of dry ingredients

Use boneless, skinless chicken breasts for a boring healthier version

Throw a whole chile pepper in with the peppers and onions for some zing

Use some Adobo on the chicken

Throw in a can of drained and chopped plum tomatoes

How about a can of drained black beans?

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3 responses to “Spanish Rice and Chicken

  1. I have to admit, the flames made me laugh. I tend to set pot holders on fire, so I’m quite familiar with the “oh crap, do I have a fire extinguisher” feeling.

    The actual chicken looks delicious, though.

  2. The chicken conversation made me laugh. 🙂 Very funny.

    Here are some suggestions.

    Color is NOT a good indicator of how done poultry is. This also goes for meat! Flesh can have a light pink hue depending on the diet of the animal. I highly recommend you buy a little thermometer. This is the only way to really know when your meat/poultry is done! A hamburger can be pink and done and it can be brown and still a good place for bacteria to live. 🙂

    Thermometers are rally cheap and you will always know when something is done, no more dry food or undercooked food…

    Hope this helped!

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