Yesterday I mentioned that Escape the Everglades was a slow burn kind of book because the hero, ex-marine Carlos Ruiz, is a single dad. I can totally picture Carlos cooking up a big batch of chicken and rice because it’s easy to make, keeps well if you’re running late, and also makes for great leftovers. Did I mention it’s not all that expensive to make as well? So, today I’m sharing my recipe for chicken and rice. I’ve found that the easiest way to make this dish is in the oven, although you start it on the stove. If you have Corning Ware, Le Creuset or some other stove to oven cookware, even better. Who wants to spend time cleaning pots? If you want to find out more about Escape the Everglades, please visit https://amzn.to/3HqJHaN.
Ingredients
One fryer chicken, cut into pieces (Alternatively, 4 thighs and 2 breasts cut in half)
Olive oil
2 small cans tomato sauce
1 cup chopped red & green peppers
1 cup chopped onions
2 cloves garlic minced
2 cups white rice
2 cups water
1 cup white wine
1 tsp BIJOL (this is a coloring agent you can find in the Latin cooking section of your market)
1 Spanish chorizo (also in the Latin section)
2 bay leaves
1 tsp oregano
Salt and pepper to taste
Directions
Preheat oven to 350.
In your pot, put in a little olive oil and brown the chicken. Remove chicken from the pot and set to the side.
In the same pot, add the red and green peppers and sauté for about 5 minutes. Then add the chorizo and the onions. Sauté for another 5 and add the garlic for just a minute. Then add the tomato sauce, bay leaves, oregano and wine.
Simmer for about 15 minutes to get rid of the raw tomato taste. Add salt and pepper to taste. Then add the 2 cups water and also, the Bijol. Give it a stir and add the rice. Stir again to mix and then add the chicken pieces. Arrange the chicken pieces so they are spread throughout the pot.
If you don’t have stove to oven cookware, make it in a regular pan and then move it a large enough rectangular aluminum foil pan.
Place the mixture in the oven and cover tightly. Cook for about 30 to 45 minutes until all the water is absorbed.
To serve, fluff the rice and top with canned sweet peas and some sliced roasted red peppers.
If you can’t imagine eating peas straight out of the can, you can add frozen peas to the mixture in the oven during the last ten minutes of cooking. I’ve actually started using only the frozen peas. They hold up better and keep their color better.
