spanish chicken and rice

rosa rivera


well to start ,let me tell you that this recepi is very good and you will want to double it ,cause it is very delicious. a taste of puerto rico.

★★★★★ 2 votes
30 Min
1 Hr


2 c
uncook long grain rice
small whole chicken cut up in pieces
3 clove
1 small
1 small
green pepper
3 bunch
cuilantro leaves/clantro
chicken flavered cubes
1/2 lb
boneless smoked ham
1/4 c
pimento olives
2 pkg
goya sazon w/culantro and achiote
1 can(s)
8 ounce tomato sauce
1 Tbsp
adobo goya powderw/pepper
1 qt
chicken broth, condensed


1to begin, cut chicken in pieces ,legs thighs ,breast put chicken in a casarole,or a cast iron pot add 1/4 cup corn oil brown at low heat,then add onions,garlic ,green pepper and culantro leaf chopped, add pimento olives, and chicken cubes,also chop ham and put in casarole, stir and add tomato sauce and adobo powder, stir again then add rice and stir, now add chicken broth about 3 cups .now taste ,and make sure it's seasoned to your taste add sazon w/culatro and chiote to your rice stir and cover on low heat ,make sure it's very covered, cook until the rice dries up and stir ,move the rice around,cover again let cook thouroly until rice is cook .about for 45 minutes. serve with a tomato and lettuce salad and ripe plantains fried. serving around for 4 bon appetite.
2like you see in the photo i made pink beans ,tomato salad and fried ripe plantain, that compliments the whole dish or eat without beans, either way it's delicious.

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy
Hashtags: #rice, #ham, #boneless, #cicken