Recipe for Spanish Chicken 'N' Rice
Chicken, Poultry & Duck


    Spanish Chicken 'n' Rice

    2 pounds skinless, boneless chicken thighs
    2 tablespoons vegetable oil
    2 (14 1/2 ounce) cans Mexican-style stewed tomatoes
    1 cup water 
    1 1/2 cups long grain rice
    4 teaspoons instant chicken bouillon granules
    1 tablespoon chili powder
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground cumin
    1/2 cup sliced ripe and/or pimento-stuffed green olives
    1/2 cup shredded Cheddar cheese

    Cut chicken pieces in half lengthwise where the bone was removed. In a 12-inch skillet, cook chicken in hot oil until brown on both sides. Remove from skillet; set aside.

    Meanwhile, combine tomatoes, water, rice, bouillon granules, chili powder, cinnamon and cumin in a large saucepan. Bring to boiling. Turn rice mixture into a 13 x 9 x 2-inch baking dish. Arrange chicken on top. Cover dish tightly with aluminum foil. Bake at 350 degrees F for 55 to 60 minutes or until chicken and rice are tender. Sprinkle with olives and cheese. Bake, uncovered, 5 minutes longer.

    Serves 8.