Spanish Chicken 'n' Rice - Chicken Recipes - Recipes for Chicken

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Recipe for Spanish Chicken 'n' Rice from the Chicken section.

Spanish Chicken 'n' Rice

2 pounds skinless, boneless chicken thighs
2 tablespoons vegetable oil
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes
1 cup water 
1 1/2 cups long grain rice
4 teaspoons instant chicken bouillon granules
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 cup sliced ripe and/or pimento-stuffed green olives
1/2 cup shredded Cheddar cheese

Cut chicken pieces in half lengthwise where the bone was removed. In a 12-inch skillet, cook chicken in hot oil until brown on both sides. Remove from skillet; set aside.

Meanwhile, combine tomatoes, water, rice, bouillon granules, chili powder, cinnamon and cumin in a large saucepan. Bring to boiling. Turn rice mixture into a 13 x 9 x 2-inch baking dish. Arrange chicken on top. Cover dish tightly with aluminum foil. Bake at 350 degrees F for 55 to 60 minutes or until chicken and rice are tender. Sprinkle with olives and cheese. Bake, uncovered, 5 minutes longer.

Serves 8.



We hope you enjoy your freshly made Spanish Chicken 'n' Rice. This recipe came from Chicken's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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