Spanish Chicken and Rice

0 Review(s)
Ethnicity
Mexican  
Base Type
Poultry  
Course
Entree  
Preparation Time
60+ Minutes  
Difficulty
Intermediate  
Serving Size
Refresh / Double it
Comments
Serves 8-12  
Source
 
Source Description
 
Last Modified
2017-07-05  
User
Greg



Ingredients
                
2 ea
Whole chicken, whole

1 ea
Large onion, white

6 clv
garlic

2 ea
jalapeno

1 cn
15oz tomato, diced

2 cn
15oz tomato sauce

3 c
rice, basmati

2 T
paprika

2 T
cumin

2 T
olive oil

3 T
bouillon, chicken

3 c
water

2 c
water


Directions
Into a large dutch oven, pour 2 tablespoons of olive oil, chop 1 large onion (for spicy, use a red or white onion, for mild, use a spanish or vidalia onion), mince 6 cloves of garlic (3 for mild), and chop 2 jalapeno peppers (1 for mild).  Sautee the onions, garlic and peppers over medium heat until softened.

Cut 2 whole chickens into 10 pieces ea, and place into dutch oven on top of sautéed vegetables.  Add 1 can of crushed / diced tomatoes. Make chicken stock by adding 3 tablespoons / cubes of chicken bouillon to 3 cups of water and pour over chicken.  Bring chicken to a boil, and reduce heat to a simmer.  Add paprika and cumin.   Simmer on low heat for 1 hour, stirring ocassionally, until chicken is thoroughly cooked (meat pulls off of bone easily).

When chicken is finished, transfer the chicken to a casserole dish using tongs, leaving the tomato mixture in the dutch oven.  Pour 3 cups of rice into the tomato mixture, and add 2 cans of tomato sauce.  Bring rice to a boil, and cook for approximately 20 minutes until done.  Add additional water to mixture if liquid boils off before rice is cooked.

Serves 8-12