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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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When I met Mike, he told me this was his favorite meal of all time (having lived in Miami so long) well, even though I am Spanish we never made this type of food.. I scoured the net to find a recipes, but they all seemed way to hard and too much prep.. not my kind of cooking... so I can up with this. He loves it :) Ingredients:
2 lbs boneless skinless chicken breasts, chopped |
1 2/3 cups long grain white rice |
16 ounces beer |
3 garlic cloves, minced |
1/2 teaspoon pepper |
1 teaspoon adobo seasoning |
3 tablespoons olive oil |
1 (14 ounce) can fat free chicken broth |
1/2 teaspoon paprika |
2 tablespoons cumin |
2 tablespoons saffron |
4 ounces frozen peas |
2 tablespoons diced pimentos |
fresh cilantro (to garnish) |
salt |
Directions:
1. Rinse Chicken;pat dry.
2. Heat oil.
3. in a 16inch skillet cook chicken uncovered over meduim heat about 10-15 minutes or untill browned.
4. remove chicken.
5. add uncooked rice to skillet.
6. cook and stir over medium heat untill rice is slightly transulsent.
7. stir in chicken broth, beer, and all dry ingredients.
8. place chicken on top of rice mixture.
9. season lightly with salt and pepper.
10. bring to boil; reduce heat.
11. simmer covered, for 30 to 35 minutes.
12. Remove chicken and keep warm.
13. stir in peas and pimentos into rice mixture; heat through about 5-7 minutes.
14. transfer rice mixture into serving bowl.
15. Arrange chicken on top of rice.
16. Garnish with cliantro.
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