Friday, November 22, 2013

Spicy Spanish Rice and Chicken



My Spicy Spanish Rice and Chicken is simply the best spanish rice dish I have ever created and if you like veggies simmered in tomatoes and a spicy chicken I marinate overnight that gives it a super delicious zest; you have to try this recipe.


Chicken Marinade:
Ingredients:
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

Veggies you need to chop and dice the size you like your food
2 Onions
5-6 cloves Garlic-diced
2 Green Peppers
1 Anaheim Pepper
2 Zucchini
4 TBS EVOO(extra virgin olive oil)

You will also need
2 Chicken broth Cubes
4 Cans of Tomatoes(I used 2 Fire Roasted and 2 Cans Diced Tomatoes with Green Chilis)
1 Cup cubed Velveeta cheese

4 Cups Cooked Rice(I use a Rice Cooker)

What you NEED to DO:
First take your chicken and cut into strips or chunks how you like to eat your Food
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.

To Cook your Spicy Spanish Chicken and Veggies
Heat a large skillet with about 2-3 TBS of EVOO(extra virgin olive oil) till its hot to sizzle

Add onions, garlic, first and saute 2 minutes, (don't stir too much)

then add peppers and zucchini and cook about 5 minutes till nice and tender.
Next remove veggies and set aside for a few minutes, now add a little more EVOO to your skillet
make sure this is hot enough to sizzle and add your chicken with a little of  the marinade, cook this till the marinade cooks away and your chicken turns nice and golden.

Once chicken is done add your veggies back to the skillet and heat the veggies back up to mingle the flavors
Now add your cans of tomatoes and fill of the empty cans with water, add 2 bouillon cubes to the water stir to mix then cook this till its's hot and bubbly.
Doesn't that look amazing?

Once it's simmered about 10 minutes, add the cubed Velveeta and let it just melt in. Turn off let sit about 5 minutes.
                                                             Serve over rice, this is so delicious
***
Spicy Spanish Rice and Chicken Recipe

Chicken Marinade:
Ingredients:
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

Veggies you need to chop and dice the size you like your food
2 Onions
5-6 cloves Garlic-diced
2 Green Peppers
1 Anaheim Pepper
2 Zucchini
4 TBS EVOO(extra virgin olive oil)

You will also need
2 Chicken broth Cubes
4 Cans of Tomatoes(I used 2 Fire Roasted and 2 Cans Diced Tomatoes with Green Chilis)
1 Cup cubed Velveeta cheese

4 Cups Cooked Rice(I use a Rice Cooker)

What you NEED to DO:
First take your chicken and cut into strips or chunks how you like to eat your Food
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice,
brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture.
Cover, and marinate 8 hours, or overnight.
To Cook your Spicy Spanish Chicken and Veggies
Heat a large skillet with about 2-3 TBS of EVOO(extra virgin olive oil) till its hot to
sizzle
Add onions, garlic, first and saute 2 minutes, (don't stir too much)
then add peppers and zucchini and cook about 5 minutes till nice and tender.
Next remove veggies and set aside for a few minutes, now add a little more EVOO to your
skillet
make sure this is hot enough to sizzle and add your chicken with a little of  the
marinade, cook this till the marinade cooks away and your chicken turns nice and
golden.
Once chicken is done add your veggies back to the skillet and heat the veggies back up
to mingle the flavors
Now add your cans of tomatoes and fill of the empty cans with water, add 2 bouillon
cubes to the water stir to mix then cook this till its's hot and bubbly.
Once it's simmered about 10 minutes, add the cubed Velveeta and let it just melt in.
Turn off let sit about 5 minutes.
Serve over rice, this is so delicious

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