Tuesday, December 23, 2008

Spicy Chicken and Rice - Another Quick Recipe to Make Before the Big Day!

So much is going on, wrapping last minute presents, finishing up your big menu, and worst case scenario, you are still shopping! Well this meal is a quick, one-pan, dish that your family will love. This dish has some kick, so if you don’t like a lot of spice, reduce the amount of cayenne pepper. This is a dish that is better the next day. One other note, you can use green, red or yellow peppers for this recipe. I used yellow peppers; they were on sale.

Spicy Chicken and Rice
Serves 4-6

2 pounds frying chicken
½ pound ham, cubed
3 tablespoons extra-virgin olive oil
1 cup green pepper, chopped
1 cup onion, chopped
2 cloves garlic, minced
¼ teaspoon thyme
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
3 cups chicken broth
1½ cups uncooked rice

Cut chicken in legs, thighs, breasts leaving meat on bone (or you can buy it already cut up.
Saute chicken and ham in extra-virgin olive oil over medium-high heat for 5 minutes on each side and remove from pan. Make sure you get a nice golden crispy skin, this will seal the juices in the meat.
In same pan, saute pepper, onion and garlic 5 minutes over medium heat.
Add seasonings and broth and simmer for 10 minutes.
Add rice and meat.
Simmer 25 minutes, covered.
Fluff rice with fork and cook 5 minutes longer.

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