Cuban Chicken and Yellow Rice
Make a one-skillet meal for the whole family! This dish is flavorful and never boring. Best of all it uses ingredients you can keep on hand for a quick weeknight meal!
Serving: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
INGREDIENTS:
2 tablespoons canola or olive oil
4 boned chicken thighs (about ¾ pound)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 ½ cups hot water (faucet hot)
1 medium-sized garlic clove, minced
One 10-ounce package yellow (saffron) rice mix
Half of a 1-pound package frozen green peas (do not thaw)
2 roasted bell peppers (from a jar), halved or quartered lengthwise
DIRECTIONS:
1. Heat oil in large, deep, heavy skillet over moderately high heat 2 minutes. Add chicken and brown lightly on both sides, 5 to 8 minutes. Lift to plate, sprinkle with salt and black pepper, and reserve.
2. Pour water into the skillet, add garlic, and bring to boiling. Add rice, then stir or tilt skillet to spread rice. Lay chicken on top, bring to gentle boil, cover, and cook until liquid is absorbed and rice is tender, about 20 minutes.
3. Spoon peas on top, in piles or random pattern, then add red peppers. Cover and cook just until peas are heated through, 3 to 5 minutes.
4. Taste for salt and pepper, adjust as needed, and serve.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 462
Total Fat: 17 g
Carbohydrates: 68 g
Protein: 24 g
Source: Dinners in a Dish or a Dash by Jean Anderson
