Chicken and rice was a staple in our house growing up. It was a great one pot meal and if we got yellow rice, that was a treat! This ain’t my mama’s chicken and rice! Experience the flavors of China at home with your very own rice cooker for perfect rice every time.
I got the idea for the seasonings from Bobby Flay on The Food Network. I simplified the recipe and added bacon. I also finished it off with some gluten-free beer. The beer definitely gives this dish an extra depth of flavor but you can omit it if you want and replace it with homemade chicken stock. I don’t drink the stuff, but I love cooking with alcohol! 😉
The first time I made this was 3 years ago for my husband’s birthday. It was a HUGE hit! If you want flavorful chicken, you really need to try this recipe!
|Adobo Crusted Chicken
|Seasoned Yellow “Rice”
I love the spices on the chicken and the turmeric give the “rice” that beautiful yellow color. Make sure you use Kosher salt in the quantity given or less table/sea salt or the recipe will be ruined before it is started. This dish is best if cooked in two pots. This will finish the meal quicker. One pot for the chicken, and the other pot for the rendered bacon fat and veggies. Then you can marry the two pots for keep them separate and just serve the meat over the “rice”.
Adobo Chicken with Seasoned Yellow “Rice”
- 1 tsp Himalayan salt or 1 tablespoons Kosher salt
- 2 teaspoons granulated garlic
- 1 teaspoon ground cumin
- 2 teaspoons granulated onion
- 1 teaspoon paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground turmeric
- 1-1/2 tablespoon dried oregano
6 thick slices bacon
6 chicken thighs, skinless & boneless (approximately 2 pounds)
1/4 cup bacon grease (butter or expeller pressed coconut oil)
1 large onion, finely diced
1 medium green bell pepper, finely diced
1 cup cherry tomatoes, quartered
2 tbsp chopped garlic
1 medium cauliflower, grated
3/4 cup homemade chicken stock
1/2 cup gluten-free beer such as Redbridge (or more chicken stock)
**Finish with lime juice and chopped cilantro
Mix all spices in medium bowl and set aside. Reserve 1 tablespoon of seasoning for “rice”.
Place bacon in large frying pan and cook over medium heat to render fat.
While bacon is cooking, in separate frying pan (large enough for all chicken to fit in one layer to cook), add the extra bacon grease or fat to the pan. Dredge both sides of chicken thighs in seasonings and then add to hot, oiled pan. (Be sure to reserve 1 tablespoon of seasoning for “rice”).
Brown chicken on both sides (3-4 minutes each side) then add 1/2 cup stock to pan and cover to finish cooking chicken, around 15 minutes.
After bacon has rendered fat, remove and set aside for another meal and add onions and bell pepper to bacon grease. Cook about 5-8 minutes on medium heat until soft. Add garlic and sauté for 1 minute. Then add shredded cauliflower to onions and cook for about 5 minutes until soft. Add tomatoes and 1/2 cup of your gluten-free beer (or stock) along with 1 tablespoon of the reserved seasoning mix (start off with 2 tsp of seasoning and taste). Cook for an additional 5 minutes. Taste again for seasoning.
Option 1 for Serving: Once chicken is done, add chicken and juices to pan with rice and stir.
Option 2 for Serving: You can also serve them separately by placing “rice” in bowl and covering with chicken and a bit of the juice.
**Finish with squeeze of lime and top with chopped cilantro
The faces of Satisfying Eats
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