Recipe courtesy of Alex Garcia
Show: Melting Pot
Save Recipe Print
Total:
1 hr 21 min
Prep:
25 min
Inactive:
1 min
Cook:
55 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 350 degrees F.

Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.

Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.

Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.

Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Coconut Rice

Recipe courtesy of Sandra Lee

Sushi Rice

Recipe courtesy of Alton Brown

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Simple Basmati Rice

Recipe courtesy of Aarti Sequeira

Red Beans and Rice

Recipe courtesy of Robert Irvine

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Fried Rice

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories