Ingredients:
- 2-3 Chicken Breasts or 8-`12 drumsticks (legs)
- Adobo seasoning
- Pepper
- Olive Oil or Pam Spray
- Sofrito (Goya, mexican seasoning)
- Recaito (Goya, Mexican seasoning)
- 2 cans of Rotel tomatoes
- 1 box of Orzo pasta (looks like giant rice)
- 3 chicken bullion cubes, or equal amount of bullion powder
- 1/2 C Sour Cream or Heavy Cream
- Turmeric (spice)
Instructions:
- Preheat cast iron (or whatever you're workin' with) skillet over medium-high heat w/ a small bit of Olive Oil or Pam to prevent sticking. Also preheat oven to 375F.
- Remove chicken from fridge, and let it sit 20-30 minutes to take off the chill slightly.
- Generously sprinkle chicken w/ Adobo & Pepper.
- Place chicken in hot skillet, a few pieces at a time, do not overcrowd.
- Peek at the underside after several minutes, and when it's nice and dark brown, flip it over to get the other side browned well too.
- Remove to a 9x13 oven-safe casserole dish, and repeat with remaining chicken.
- Using about 1/2 jar of each (Sofrito & Recaito) spread them evenly over the browned chicken. Dump both cans of Rotel evenly over top of the chicken.
- Cover your dish in foil, and place in preheated oven, for about 45min to 1hr.
- Meanwhile, bring a stockpot of water to a boil. Add your chicken bullion.
- Once your water is at a rolling boil, cook the Orzo according to the package.
- Drain Orzo once cooked, reserving 1/2 C cooking liquid, and return it to the stockpot.
- Add the reserved liquid, sour (or heavy) cream, and Turmeric to taste. (start at 1/2tsp and go from there)
- Stir together Orzo & ingredients, and keep warm until the chicken is ready.
- When chicken is ready, spoon a large helping of Orzo onto a plate, and top with chicken, tomatoes, & liquid from the casserole dish.
- Enjoy!
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