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Spanish Rice With Pan-seared Adobo Chicken Thighs Recipe

Ingredients

How to make it

  • Boil rice in a separate pot while veggies and herbs pan-sear in a saucepan over medium heat. Saute' veggies until caramelized, about 5-7 minutes.
  • Add chicken and brown on both sides, stirring the veggies around frequently so they don't burn.
  • When the rice is done, add beans, cooked shallots, lime juice, peppers and garlic, recaito and chicken bullion, then mix well with the rice.
  • Put in tin-lined cooking tray (sprayed with pam) with the browned chicken, sprinkle extra adobo and lime juice on the meat and bake at 350 F for 45 minutes, stirring rice occasionally to keep it fluffy.
  • Extra Tip: The rice will get a bit crisp in the oven, so if you aren't a big fan of that texture, you could always cook it in a dutch oven or ceramic pot with a lid, or just put a layer of tin foil over the pan.
  • Serve the beans and rice in 1/2 cup portions along with one chicken thigh if you're trying to lose weight. Eat the whole damn thing if you're not, I don't care. Enjoy it either way.
  • And yeah, it makes the house smell really good. Just don't go to sleep right after or you'll wake up with a megazord stomach ache. Just sayin'.

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The Cook

chefmal O'Fallon, MO

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