Recipe Swap
Sam asked me to do a recipe swap. I’d already sent a version of this recipe to a friend once, so I figured I’d use this. And why not blog it? I make this recipe whenever I’m at the store and I don’t want to think about what to make for dinner. This is fairly spicey, so if you don’t like a lot of spice, don’t rub the chicken with the spices.
Enjoy!
Spanish Rice and Chicken dinner:
Start with this: http://shop.zatarains.com/zatarains(R)-spanish-rice-p-890.html
There is a recipe on the back. Here are my modifications:
Dice some veggies that you like. I always use green peppers and
onions and an assortment of other things. Use whatever you like; if
you use squash, zuchinni etc, put it in at the end or it will get
mushy.
Get a spanish/mexican spice mix or use your own individual spices as you like. I normally mix cumin, cayenne pepper, chili pepper, tumeric and white pepper.
Get 4 chicken breasts. Clean the chicken ( i like to cut it in semi-large
chunks so that it cooks faster), dry the chicken and rub with the
above seasoning. You don’t need to put it on thick, just put a nice
light covering on it. Get a skillet and put a small amount (about a
tbsp) of butter or oil in it (olive oil is my fav) and get it
crackling on med-hi heat and then put the chick in.
Now follow the directions on the back of the box (I think all it calls
for extra is a can of diced tomatoes), but throw in the veggies too.
Do this in a large skillet or you WILL run out of room and that is messy.
That’s it. It is super easy and really filling. This easily feeds 5 people with some leftovers for lunch the next day. If you need a smaller batch, use less chicken and don’t add much veggies.
existentialwoman
