Thursday, January 26, 2012

Spanish Chicken and Rice

My mother-in-law had a friend who made the most amazing Spanish chicken and rice dish. Whenever she made it I raved about it. She wrote it down for me since she knew I loved it so much. Unfortunately, she passed away a few years ago but she still lives on in her delicious dish. I made it tonight and as always, enjoyed it immensely and ate too much!

First, dice up a whole large green bell pepper, a large sweet onion, a clove of garlic and one stalk of celery.
Heat a couple of tablespoons of olive oil in a large dutch oven and add the diced veggies. Saute the veggies for about 5 minutes, stirring frequently. Next add one cup of rice, a 14 oz can of diced tomatoes, a tablespoon of chicken base, a pinch of sazon goya, 1/3 jar of sofrito, 1/3 jar of recaito, 2 bay leaves and 1 1/2 cups of water.
Bring to a boil, then cover tightly and reduce heat for about 30 minutes, until rice has cooked through. When rice has finished cooking, add about 2 cups of shredded rotisserie chicken and about 10 sliced Spanish olives and heat through.
Serve with a salad! Yummy!!

Spanish Chicken and Rice

2 T olive oil
1 large green bell pepper, diced
1 large Spanish onion, diced
1 stalk of celery, diced
1 clove of garlic, chopped
2 bay leaves
1 cup rice
1/3 jar sofrito
1/3 jar recaito
14 oz can diced tomato
1 T chicken base
1 pinch sazon goya
1 1/2 cups water
Handful of Spanish olives, sliced
2 cups shredded rotisserie chicken

In a large Dutch oven heat olive oil. Add the vegetables and saute about 5 minutes until soft. Add rice, tomatoes, sofrito, recaito, chicken base, sazon goya, bay leaves and water. Bring to a boil and then cover tightly and reduce heat to simmer for about 30 minutes, or until rice is done. Then add the olives and chicken and heat through. Serve.

I hope you all enjoy this recipe as much as I do!

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