Chicken and Yellow Rice
Author: 
Recipe type: Dinner
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 3 - 4 servings
 
If you like Cuban food, you will love this recipe for chicken, black beans and rice.
Ingredients
  • 1 package chicken legs, thighs, or breasts, whichever you prefer, leaving the skin on
  • Canola oil
  • 2-3 cloves of garlic, minced
  • 1 sweet onion, chopped
  • 1 - 10 oz. package Vigo yellow rice
  • 1 15-oz. can of black beans (or the equivalent of garden beans, cooked)
  • 1 TBSP olive oil
  • 2-3 cloves garlic, minced
  • 1 TBSP oregano
  • 1 TBSP apple cider vinegar
  • 1 TBSP Adobo seasoning
  • 1 bay leaf
  • ½ onion, chopped (optional)
  • plantains from grocer's freezer
Instructions
  1. Brown chicken in skillet - one with matching lid - then drain; set aside. Cook rice according to package. Bring water to a boil, add rice, onions, garlic, and mix until well combined, cooking for one minute. I add about ½ cup extra water here, because I prefer my rice to be "stickier" in the end-product. Add chicken back to pan, cover and simmer, 20-30 minutes or until rice is finished.
  2. Makes a great complement to black beans and fried plantains (you can find these ready made in the freezer section of your supermarket).
  3. Place can of black beans in sauce pan.
  4. Add olive oil, garlic, oregano, vinegar, Adobo, onion, and bay leaf.
  5. Heat on medium heat for 10 mins, then cover and reduce to low.
  6. Simmer for several hours, stirring occasionally.
  7. Prepare plantains according to package instructions.
Recipe by BloominThyme at https://bloominthyme.com/recipes/savory/chicken-and-yellow-rice/