Latin / Iberian · serves 4 · about 56 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- 2 tsp Iberia Minced Garlic
- 2 cups Iberia Yellow Rice (uncooked)
- to taste 1½ lbs bone-in or boneless chicken thighs (seasoned with salt & pepper
- to taste 3¾ chicken broth
Method
- Season chicken with salt, pepper, Iberia Onion Powder, and Iberia Oregano.
- In a large pot or deep skillet, heat Iberia Organic Extra Virgin Olive Oil over medium heat.Add chicken and brown on both sides (4–5 minutes per side). Remove and set aside.
- In the same pot, sauté Iberia Minced Garlic for 30 seconds.Add the Iberia Yellow Rice and stir to coat in oil and garlic.Add chicken broth broth. Stir well and bring to a boil.
- Return the browned chicken to the pot, placing the pieces evenly over the rice and peas.
- Cover, reduce heat to low, and simmer for 20–25 minutes, or until rice is tender and liquid is absorbed.
- Let rest for 5 minutes. Fluff rice and garnish with Iberia Sweet Red Pimentos or fresh herbs if desired.
- Serve warm and enjoy!
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.