Spanish Chicken And Rice From Birds Eye Recipes

SPANISH RICE AND CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

SPANISH CHICKEN AND RICE

Steps:

• Heat 2 tablespoons of the oil in a large pot.
• Season the chicken pieces with salt & pepper and brown in batches.
• Remove from pot.
• Add the remaining oil to the pot & gently saute the onion & capsicum until the onion is transparent.
• Stir in the paprika and cook for 30 seconds.
• Add the tomatoes and simmer gently until it has thickened.
• Stir in the water, then add the rice and the tumeric.
• Return the chicken to the pot and stir to combine.
• Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.

SPANISH RICE WITH CHICKEN

Steps:

• In a small skillet, saute the mushrooms, celery, onion and green pepper in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender and liquid is absorbed.

SPANISH CHICKEN AND RICE FROM BIRDS EYE®

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
• Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
• Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.

SPANISH CHICKEN AND RICE FROM BIRDS EYE®

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
• Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
• Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.

SPANISH CHICKEN AND RICE

Steps:

• Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
• season chicken with adobo and 2 packets of sazon until well browned.
• add every thing else and cook for 1/2 hour
• then add 1 can of beans and the other packet of sazon.
• cook for another half an hour, the last 5 min of cooking add spanish olives.
• serve with yellow rice.