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Chicken and Yellow Rice
- Package of your favorite chicken parts (Leg quarters, thighs and or legs)
- 1 package of Vigo Yellow Rice (10-16 ounce)
- 1 can of Goya black beans
- Favorite Carlos’ Consuming Fire Hot Sauce. My favorite is Mango Habanero and Carolina Reaper.
- 1 Spanish onion
- 1 Red Onion
- 1 bunch of fresh Cilantro
- 2 large ripe Tomatoes
- 1 Green pepper
- Salt (to taste)
- Pepper (to taste)
- 2 small packages of Goya Sazon con cilantro y achiote)
- 2 Tbsp of Badia Complete Seasoning
- 2 Tbsp of Goya Adobe All Purpose Seasoning
- 1 cup of Water
- 1 Tbsp of Better Than Bouillon-Roasted Chicken Base
- Pre-heat convection oven to 425 degrees
- In a large aluminum deep pan place either the leg quarters, thighs or legs evenly next to each other.
- Add salt, pepper (to taste), Badia Complete Seasoning, Goya Adobe All-purpose Seasoning and packages of Goya Sazon.
- Dice tomatoes, onions, and cilantro. Cut green pepper into long slices. Add evenly to chicken in pan.
- Mix Better than Bouillon-Roasted Chicken Base with 1 cup warm water and pour to vegetables and chicken.
- Cover the pan with aluminum foil, wrap well on all sides and cut five 1-inch-long slits, 1 on each corner and 1 in the center. Cook for 40-45 minutes. Check periodically with fork butter knife for doneness and tenderness.
- While chicken is cooking, make the Vigo yellow rice and black beans (add fresh diced garlic). Follow instructions.
- After cooking time, turn oven off and allow chicken to continue to cook for another 15 minutes.
- Remove from oven.
- Place rice in center of plate. Add Chicken and with a ladle pour some of the broth with veggies all over. Add black beans.
- Enjoy with your favorite Carlos’ Consuming Fire Hot Sauce.
