CHICKEN AND RICE

RECIPE AND PHOTO SUBMITTED BY Patricia Stover

Chicken and Rice (Aunt Thelma’s recipe) 

1 whole chicken cut up

½ Cup oil

3 cloves garlic

1 tsp. oregano

1 tsp. parsley flakes

1 bay leaf

1/8 tsp. saffron

Salt & Pepper to taste

1 tsp. basil

1 envelope of Goya seasoning

Put chicken in heated oil (use at least a 4 qt pan) and brown lightly. Do NOT overcook as it is going in the oven and will dry out. I used boneless chicken breasts, cut up, but I do think most chicken dishes taste better if it has bone in it. (Just my opinion but I think it gives it more taste). Add the remaining ingredients above to the chicken and stir.

Add:

1 onion, diced

¼ Cup green pepper

3 Cups long grain rice, washed until water coming off of it is clear. (I do mine in a colander w/small holes). Take your hand and move it around until it is no longer cloudy looking water coming off of it.

Add your 3 cups of rice and 3 cups of water to your pot. (I use about 3 ½ cups of water).

Add paprika but do not stir. Let it come to a low boil on top of the stove; then put it in a pre-heated 325 degree oven for 30 minutes.

This is a mildly seasoned dish so feel free to add more of the spices to your own liking. It also freezes well. My Aunt Thelma called this Spanish Chicken and Rice but when I think of Spanish rice, I think of one that has tomatoes in it.

Serve with fresh Italian or French bread and a salad.