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1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
10 chicken thighs (about 3 pounds), skinned
2 tablespoons Annatto Oil or olive oil
1 1/2 cups Sofrito
3/4 cup diced plum tomato
1 1/2 cups uncooked medium-grain rice
2/3 cup dry white wine
1/2 cup diced lean ham (about 2 ounces)
1 (4.4-ounce) bottle alcaparrado (such as Goya), drained, or 3/4 cup pitted green olives and 1/4 cup capers
4 cups water
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1 cup frozen green peas, thawed
Combine the first 4 ingredients in a small bowl. Sprinkle chicken with the oregano mixture.
Heat Annatto Oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 8 minutes, turning once. Reduce heat to medium. Add Sofrito and tomato; cook 3 minutes, stirring frequently. Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly. Add the water and chicken broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the peas, and cook for 5 minutes or until the rice is tender.
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