Honduran Style Chicken with Rice
Ingredients
- 1/4 cup+ 2 Tbsp butter or cooking oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 lbs chicken pieces
- 2 Tbsp curry powder
- 2 tsp chili powder
- 1/2 tsp saffron threads, powdered
- 2 bay leaves
- salt to taste
- 2 cups frozen diced mixed vegetables (corn, peas and carrots)
- 2 cups rice
- chopped cilantro to taste
Directions
Heat 1/4 cup butter or oil in a large saucepan over medium heat. Add onion and saute until soft. Add garlic and saute for a minute. Add chicken and slightly brown.
Add enough water to the pot to cover the chicken. Add the curry powder, chili powder, saffron, bay leaves and salt to taste. Bring to a boil, then reduce heat and simmer until the chicken is done, around 30-45 minutes. Add the mixed vegetables and cook for five minutes. Turn off the heat.
Remove chicken from the pot and set aside to cool. Strain the broth out of the pot, reserving both the broth and the vegetables. Return saucepan to stove.
Add remaining 2 Tbsp butter and oil to the saucepan and heat over medium-high heat. Add the rice and cook, stirring frequently, until it becomes transparent. Add 2 to 4 cups of the reserved broth (depending on the type of rice you are using), lower temperature to low, cover and cook until the rice is done, 20-40 minutes depending on your rice.
Meanwhile, shred the chicken.
Once the rice is done, add chicken and reserved vegetables to the rice and mix well. Taste and adjust seasoning. Remove to a serving plate, add chopped cilantro and serve.
