Kat's
Spanish
Chicken
and
Rice
3 pounds chicken thighs or drumsticks
2 tbsp olive oil
1 onion, diced
6 cloves garlic, minced
1 red bell pepper, diced
3 cups chopped tomatoes
6 oz pkg Fakin' Bacon, diced
2 cups raw short-grain brown rice
4 cups boiling water
Pinch saffron (about 3-4 threads)
2 tsp salt
2 tsp black pepper
several sprigs fresh parsley
Black olives
To taste; picante or other sauce
Sauces Mexican
Preheat oven to 350 degrees.
To make the sauce, gently warm olive oil in a large skillet and saute onion,
garlic,
pepper, and tomatoes until sauce thickens. Dice Fakin' Bacon and add to skillet.
Saute another 5 minutes, stirring occasionally.
Spoon sauce into a large shallow baking pan or casserole dish. Add rice,
saffron threads, salt and pepper,
and stir until rice is coated. Pour boiling water into casserole and place
chicken pieces over the top.
Bake casserole, uncovered, 45 minutes, or until rice has absorbed all the liquid
and dish is fragrant.
Serve garnished with parsley and olives
When you do something, you should burn yourself completely, like
a good bonfire, leaving no trace of yourself.
- Shunryu Suzuki