Tuesday, May 24, 2011

Braised Chicken & Vegetables over Rice

Cooking oil (not too much)
8-10 chicken drumsticks
Salt and pepper

2 onions, diced
4 carrots, rough diced (see note for xxx)
1 head garlic, cloves chopped
4 bell peppers, diced
Salt and pepper to taste
Cuban spice blend to taste

Brown rice and salted water for cooking

1. Preheat the oven to 350.
2. Heat a large sauté pan over high heat and add a little cooking oil. Brown the chicken well, then transfer to a deep braising dish.
3. Heat the pan again over high heat and add more oil if necessary. Sauté the onions for a few minutes, then add the carrots, garlic and bell peppers. Season with salt, pepper and the Cuban Spice blend. Cover the chicken with these vegetables and a little more spice, add a few ounces of water, cover and braise for about an hour and fifteen minutes.
4. Meanwhile, cook the rice according to the package directions. Serve the chicken and vegetables over the rice.

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