How to Cook Yellow Rice and Chicken

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This recipe is a hand-me-down from my mother (she was half Spanish descent). A native of Key West, Florida; it was only one of the Spanish meals she cooked for her family. I enjoy preparing this dish because the recipe is so precise. If you do not follow the rules to a tee, the dish is ruined and all those delicious ingredients are wasted, so please do not raise the lid on this one.

Things You'll Need

  • Large kettle with secure lid
  • 2 tbsp. of olive oil
  • 3 Chicken breasts (cut in small pieces)
  • 2 Tbsp. of crushed garlic
  • 1 Onion (diced)
  • 1 14.5 oz. can of stewed tomatoes
  • 1 cup of rice
  • 2 ½ cups of water
  • 2 Tbsp. of salt
  • 1 Tbsp. Italian Seasoning
  • 1 pkg. of saffron
  • Saute chicken breasts in olive oil until white.

  • Add garlic, onion and tomatoes and saute.

  • Add rice, water, salt and other seasonings. Stir well.

  • Cover and cook 30 minutes.

  • Serve.

Tips & Warnings

  • Do not raise the lid during cooking.
  • You may find Saffron in Cost Plus stores, or anywhere they sell Spanish food products.

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