Cuban Firehouse Chicken and Yellow Rice
From LT Mike Bellamy, Tallahassee Fire Dept.
You'll need a 13x9 baking dish
1 medium onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
4 tablespoons olive oil, divided
6 skinned chicken thighs (with or without bones) you can use any combination of chicken pieces if you don't like thighs
3/4 cup green peas (frozen or canned) rinse under cool water if frozen to thaw a bit
1- 10 oz. package of yellow rice dinner
Water (recommended amount from package instructions...probably about 2 1/2 cups)
1/2 cup green olives (if using large olives, cut them in half)
1 roasted red pepper, chopped
2 packages of Goya Sazon seasoning
Place 2 tablespoons olive oil in large skillet, add onion, peppers and garlic and saute about 5 minutes
Place onions, peppers and garlic in the 13x9 dish
Place the remaining 2 tablespoons of olive oil in the same skillet.
Salt and pepper the chicken and place in the skillet.
Cook about 4 minutes on each side on med. heat until starting to brown a bit. While the chicken is browning, add the olives, red pepper, peas, yellow rice, water and Sazon seasoning to the baking dish. Give it a stir until evenly distributed in the dish.
Place the chicken on top.
Cover and bake for 30 minutes on 350 degrees.
Uncover and bake another 15-30 minutes until the water is dried up.
Serve with Cuban bread and enjoy!