Are you ready for all this color and flavor? I love the flavors of Mexican, Spanish and El Salvadoran cuisine. They are always so pretty, bright and packed with flavor. How can you not smile with a ton of color around you!
Ingredients:
1 whole chicken cut up (you can buy it this way for $5 bucks)
Paprika (you can use smoked)
Adobo (can be found in spices/International section)
1 Onion, chopped
1 Red Bell Pepper, chopped
1 Box Yellow Rice with Saffron
1 jar Green Spanish Olives with pimentos
1/4 cup cilantro
1 lime
Chicken Stock
Preheat oven to 400
In a large heavy pan heat up oil to fry the chicken. You aren't frying it all the way through, just to get the skin nice and crisp. So maybe a quarter of the way up the pan with oil. Rinse and pat the chicken pieces dry. Sprinkle on Adobo and Paprika on both sides. Place the chicken skin side down until you get a nice golden crispy skin, turn it and cook another four minutes. Transfer the chicken to a plate.
Saute the onion in just a couple tablespoons of the chicken oil. Add in the red pepper until just soft. Next stir in olives, rice, cilantro, zest and juice of the lime and give it a good stir. You want to coat the rice really well with all the flavors. In a large baking dish, pour in the rice, spread it down nice and even. Read the box directions for how much water you will need, instead of using water use chicken stock and pour that over the rice. Nestle in the chicken pieces crispy skin side up. You don't want the liquid to completely cover the chicken, you will lose that beautiful skin. Bake for about 30-40 minutes or until chicken stock is absorbed and rice is done. Check about half way through to see if you need to add more stock. Enjoy!
Copyright © 2013 Salvo-lutions by, Dana Salvo
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