Spanish Chicken & Rice
Seasoned chicken and rice with Sazon and Adobo
Recipe by: Candace
Serves 4
Prep Time: 10 Mins
Cook Time: 1 Hour
Total Time: 1 Hour 10 Mins
Ingredients:
3 packets of Sazon or 3 Tsp of Sazon
1 Tbsp Adobo
2 Tsp Garlic Powder
2 Tsp Onion Powder
1/2 Tsp Black Pepper
1/4 Tsp Salt
4 Bone In Skin On Chicken Thighs
1 Tsp Oil
1 Cup uncooked white rice
1 Cup Water
1 Tbsp Butter
Instructions:
Preheat your oven to 350 degrees
In a small bowl combine 2 Sazon packets, Adobo, Garlic Powder, Onion Powder, Black Pepper, Salt, and Oil. Mix with a spoon until the seasoning looks like wet sand. This will be the wet rub that we use on both the chicken and the rice.
Prepare the chicken thighs by cutting off any excess skin if there is any. Slide your finger under the skin to pull it away from the meat.
Put the seasoning all over the chicken and between the meat and skin. Make sure you save some for the rice!
Place the chicken on a foil lined baking sheet.
Bake the chicken at 350 for 1 hour.
30 minutes in start your rice in the instant pot. Add your Rice, Water, Butter, and any remaining seasoning you have. Make sure you stir everything before turning the instant pot on for 4 minutes on high pressure.
When the rice is done release the pressure and add the last sazon packet.
Stir the rice to incorporate the seasoning and loosen up the rice so it doesn't stick together.
Once your chicken is done plate everything up and Enjoy!
Disclaimer: I learned this recipe from someone in my past, and it was always referred to as "Spanish Chicken and Rice". I did not name it that but have over the years took what I learned and adapted the recipe to something my family enjoys.