“Adapted from Rachael Ray's Cooking Channel Show, "Rachel's Week In A Day". My family really liked this. Next time, I'm going to try using chicken breasts in place of the leg quarters.”
READY IN:
1hr 29mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the chicken liberally with Adobo seasoning (or salt, pepper, and paprika), Add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
  2. Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil. Add the onion, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the rice. Stir in the pasta and chicken stock. Add the chicken and cover the pot, cook 50-55 minutes, until rice is tender. Serve.
  3. According to the original recipe, you can also cool this completely and store for make-ahead meal. (Although I haven't tried this, so I don't know if it turns out well, nor do I know how long to allow for reheating).
  4. When ready to serve, preheat your oven to 375 degrees F.
  5. Add 1/2 cup stock or water, sprinkled around the pan.
  6. Heat the dish in the oven until heated through. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.

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