South American Chicken Rice |
| Name: |
Danielle Reyna |
| Base: |
Charleston Naval Weapons Station |
| Recipe: |
4 chicken leg quarters, boiled, deboned and chopped
4 cups reserved chicken broth
2 cups rice
2-3 packets of Goya seasoning (Sazon Goya con culantro y achiote)
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 cup carrots, sliced
1 Tablespoon real butter or good olive oil
1 Tablespoon garlic, chopped
1/2 cup chopped onion, bell pepper
1/4 cup chopped celery, raisins, green olives
1/3 cup water
1/2 to 1 cup cilantro, chopped
Boil chicken in salted water. Remove chicken to cool and reserve broth, skimming off oil.
Bring to boil 4 cups of chicken broth and add 2 cups of rice, 1 (or 2) packet(s) of Goya, cumin, salt, and carrots. As soon as it boils, cover and reduce to low.
In another pan, saute onion, bell pepper, celery, raisins, green olives, and chicken with one packet of Goya. Add water and let simmer for 5 minutes. Mix with cooked rice. Sprinkle with fresh cilantro.
Note: It sounds strange to mix green olives and raisins, but the flavors mix wonderfully when cooked with chicken. |
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