|Baked Chicken OverYelllow Rice|
Almost a paella, but not quite, but just as delicious.
6-8 pieces of chicken thighs
A pinch of dry red crushed peppers
Amazing Dry Rub (see previous September posting)
1/2 cup of diced ham OR
(1/2 cup of diced Spanish chorizo) - *if you are using a real Spanish smoked sausage (Palacios chorizo), there is no need for the turmeric powder. The rich annatto spice in the sausage will color the rice*
2 tablespoons of olive oil
1 cup of raw white rice (1 cup raw rice to 2 cups water or follow the instruction on the box-best if rice is cooked a day ahead or let the rice cool completely).
Chopped scallions or cilantro for garnish
And this is how you start..........
Season the chicken generously with the amazing dry rub and bake at 350 F for an hour until golden....
In a large deep pan, cook the onions, red dry crushed pepper, and garlic until soft with olive oil for a minute, then add the diced ham or chorizo stirring for 1-2 minutes. Add the cooked rice and mixed thoroughly, season with a pinch of salt; and add the turmeric powder. Keep stirring for 2 minutes until the rice takes the color of the turmeric spice. Correct the seasoning and sprinkle some cilantro or scallions.
Serve the chicken thighs on top of the yellow rice and drizzle a little extra virgin olive oil.
*For the next posting - "what to do with your leftover yellow rice" ...that is if you will have any leftovers of this delicious dish*