Growing up in Tampa a staple of the neighborhood meals was chicken and rice. This is as close as I can get to making my old neighbor's Tuesday night dinner.
Quick Cuban Baked Chicken and Rice
1 10 ounce package of Vigo yello rice
2 cups of boiling water
1 cup of chicken broth, hot
1 stick of butter substitute, softened
1/2 cup of frozen green peas
2 tablespoons of sliced pimentos (or 1/2 grilled red pepper)
1/2 onion, minced and browned
1 pkg. chicken thighs with skin on
1/2 teaspoon of paprika
pinch of garlic powder
salt and pepper
Grease an oblong dish then spread butter and uncooked rice into the bottom of the dish. Add boiling water and broth to the top, layer with vegetables then chicken thighs, sprinkle with spices and cover with foil. Bake at 350F for 1 hour. Uncover and bake for an additional 30 minutes.
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