Latin-Style Chicken and Rice
Latin-Style Chicken and Rice requires roughly 1 hour from start to finish. This recipe makes 4 servings with 864 calories, 45g of protein, and 48g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. It is a good option if you're following a gluten free diet. Head to the store and pick up garlic cloves, onion, chicken broth, and a few other things to make it today. To use up the medium-grain rice you could follow this main course with the Sticky Toffee Rice Pudding with Caramel Cream as a dessert.
Instructions
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total.
Transfer chicken with tongs to a plate.
Pour off all but 2 tablespoon fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes.
Add rice and cook, stirring, 1 minute.
Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes.
Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.