Just finished #2 in the At the Shore Contemporary Romance Series and I think it’s a story you will really love! It’s sexy, but tender and packed with emotion as the hero and heroine, Connie Reyes and Jonathan Pierce, learn to let go of the past so that they can build a future together.
In one of the scenes, Connie turns to her friend Emma (the heroine of #3) for some time away from Jonathan. As she stays with Emma at her friend’s Sea Kiss cottage, Connie decides to make Emma some Chicken and Rice as a way to say “Thanks.”
So here is my recipe for Chicken and Rice, a must have in any Latin kitchen. I’ve found that the easiest way to make it is in the oven, although you start it on the stove. If you have Corningware, Le Crueset or some other stove to oven cookware, even better. Who wants to spend time cleaning pots!
Chicken and Rice Recipe
One fryer chicken, cut into pieces
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 chorizo (also in the Latin section)
2 bay leaves
1 tsp oregano
Salt and pepper to taste
Preheat oven to 350.
In your pot, put in a little olive oil and brown the chicken. Remove and set to the side.
In the same pot, add the red and green peppers and saute for about 5 minutes. Then add the chorizo and the onions. Saute 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 also add canned 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.