This is a simple but superbly delicious recipe from the Delicioso! cookbook. I want to point out that all of the pictures that follow can be clicked on to see larger versions for more detail.
Makes about 6 servings, give or take.
- Olive oil or vegetable oil
- 1 whole chicken, cut up
- 1 3/4 cups uncooked rice
- 1 large onion, cut up
- 2 jalapenos, seeded and diced
- 1 8-oz can tomato sauce
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp cumin
- 1 lemon (to put on served portions)
Here are all off the ingredients all laid out. I do recommend buying a whole chicken and cutting it up yourself. It is not hard to do. Just be careful. When cutting individual pieces apart you want the knife to cut between the moviing parts of the joints so you are not ever actually trying to cut through bone.
Here is the chicken all cut up. I do remove the skin. Also I cut the breast meat off of the bone and cut it up onto smaller pieces. Basically each breast half is cut into two pieces. Also with the wings I cut the smallest segment of the wing off and discard it. Lastly I do not use any of the organ parts that are typically stored inside the body cavity.
Here is the rice all measured out and the onions and jalapenos all cut up and ready to go.
Pour about 1/4 inch of oil into a stew pot. Heat it up and place the cut up chicken parts into the oil. Cook it, turning occasionally until it is nicely browned. Throughout this recipe I use a spatula to stir stuff up and to scrape the bottom of the post so things don’t stick.
This is the chicken browning in the oil. When you first add it in it may not all fit nice and flat on the bottom of the pot but as it cooks it will shrink up and you will have enough room.
I use a fairly high heat while browning the chicken.
When the chicken is nicely browned remove it from the oil and set it aside.
Now put the rice, onions, and jalapenos into the hot oil and cook it until the rice is browned. Here is it after I first added it to the oil.
While it is cooking you want to be sure and scrape the bottom of the pot frequently so that nothing sticks.
When the rice is brown (not dark brown like chocolate, but lightly browned), you will add in the chicken, the tomato sauce, the spices, and 3 cups of water. Note: The empty tomato sauce can holds exactly one cup of water. How convenient!
Turn the heat down a bit and let it simmer, covered, until the water is absorbed. The recipe says this will take from 35 to 45 minutes but it may take less time than that.
Here is is, simmering.
Very important! Be sure and scrape the bottom of the pot with the spatula frequently so that the rice does not stick. As more and more of the liquid is absorbed by the rice you will want to do this more often.
This is done:
Dish some of this up into a bowl and squeeze a little lemon juice on top and serve. This is a superb recipe. Enjoy!