Spicy, cheesy and quick meal for 2(with a few leftovers for the next day).
1 chicken thigh and 1 leg
2 Tablespoons vegetable oil
1 small can chicken broth
1 teaspoon Sazón Seasoning (recipe below)
6 Tablespoons diced tomatoes
1 Tablespoon minced, dried onion flakes
1 Tablespoon minced, dried pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ package Mahatma or Goya yellow rice
¼ cup Pepper Jack Cheese
¼ cup Cheddar Cheese
(Puerto Rican seasoning salt)
Makes about ⅓ cup
•Ground coriander -- 1 tablespoon
•Ground cumin -- 1 tablespoon
•Ground annatto seeds or paprika -- 1 tablespoon
No nutrition information available
Heat oil in medium sauce pan over medium-high heat. Season chicken with Sazón Seasoning and brown slightly on both sides. Add chicken broth to pan with seasonings, tomatoes, onion flakes, pepper flakes, onion powder and garlic powder. Cook chicken until done, about 40 minutes, turning if needed. When chicken is done, remove from pan and place on plate to cool. Remove chicken from bones.
Add rice to seasoned broth and cook covered, until liquid is absorbed and rice is tender, about 25 minutes. Add chicken to rice mixture, then add cheeses. I added English peas to taste, just because I like them in my casseroles. When cheeses are melted, it is time to eat!