Thursday, October 29, 2009
Chicken with Yellow Rice
6 Chicken Thighs
Adobo or seasoned salt
1 Family Sized Bag of Vigo Yellow Rice
1/2 onion, diced
2 cloves of garlic, diced
1 qt of low sodium Chicken Stock
dash cayenne pepper
Italian parsley, chopped
Sour Cream (optional)
Hot sauce (optional)
Preheat your oven to 375. On a large baking sheet lined with parchment paper, arrange the chicken thighs, drizzle w olive oil and season with Adobo. Bake thighs for about 30 minutes or until cooked thru and juices run clear. Remove from the oven and let them cool. You can stick em in the refrigerator to speed the process if you'd like. When chicken has cooled, pick the bones and reserve you meat. Be careful to discard any fat or skin. No one wants to eat that in thier rice.
In a stock pot, drizzle 2 tbsp EVOO, add onion and garlic and sweat until translucent. Add chicken stock in place of water per package directions. Bring to a boil and add rice. Just about 10 minutes before rice is done, add chicken and dash of cayenne pepper. Stir to incorporate and add another splash of your chicken stock to keep everything moist. Cook until rice is tender. Right before serving add parsley and stir one last time.
Serve Chicken with Yellow Rice into bowls and top with a dallop of sour cream and hot sauce if you prefer. A side dish of black beans with chopped onions goes perfectly with this if you family likes their legumes.