Tidbits: So this is a recipe I got from a friend’s dad. It’s quick and delicious – and when I have chicken sitting in my freezer, it’s my go to recipe. You can leave the chicken whole, or you can shred it. I prefer to shred it – but it does take longer. Enjoy!
1 – 3 lb chicken, cut into 8 pieces, skin removed (or whatever chicken pieces you like – I leave the skin on for flavor! It comes off later if you shred the chicken)
2 tsp salt
Fresh grd pepper to taste
juice of (1) lime
1/4 cup olive oil
1 medium onion, diced finely
1 med grn pepper, diced (seeded)
1/2 head garlic, minced
1 cup crushed tomatoes
1/4 cup chopped drained pimientos
1 tsp grd cumin
1 bay leaf
1/2 cup dry white wine (I use chablis)
5 cups chicken stock
1 14oz pkg valencia rice soaked for one hour with saffron threads, bijol, or
Badia yellow seasoning (or use the pkg of Vigo yellow rice)
1. Wash chicken, pat dry, sprinkle with salt, pepper and lime juice
2. In heavy casserole, heat 1/4 cup olive oil and brown chicken 6-8 min ea side. or until no longer pink. Remove chicken to plate. (let chicken cool until you can handle it to pull apart or shred)
3. Cook onion, bell pepper, and garlic until onion is transparent in chicken oil, about 6 min. Add tomatoes, pimientos, cumin and bay leaf and cook, stirring, 5 min. Add chicken and wine and cook 5 min.
4. Add the stock and bring to a boil. Add the drained rice, stir, cover, lower heat a bit and cook until rice is tender, about 17-20 mins.