{Make Ahead Meals} Spanish Chicken

We’ve been very lucky & blessed that friends & family have dropped off plenty of meals for us over the last 11 weeks. And lucky that everything has been super delicious ~ although at 3a or after going almost all day without having the chance to eat, just about anything tastes wonderful! I haven’t gotten recipes for everything, but I did want to post recipes that I have gotten.

I’m going to post a bunch of recipes coming up that were all made by my sister in law & brought down frozen when she came to help for a long weekend. It’s been awesome having the freezer stocked. She found this recipe on makeaheadmeals.blogspot.com.

Easy Spanish Chicken & Rice
Ingredients
1 lb boneless chicken breasts, cut into cubes
1/2 lb Italian sausage or chorizo {she used turkey sausage}, cut into slices
8 oz package of Goya yellow rice mix
3 tbsp olive oil
Medium yellow onion, chopped
1 clove garlic, minced
2 c hot water
1 c frozen peas
1/2 c Spanish or manzanilla olives, chopped {if I remake this, I’d either omit or just add 1/4 c}
Salt & pepper, to taste

In large skillet, heat olive oil over medium high. Season chicken cubes generously with salt & pepper & add them & the sausage to the skillet. Cook a few minutes, until chicken browned but not cooked through.

Lower heat to medium. Add onion & garlic & saute for about 5 minutes. Be careful not to Brown the garlic or it will get bitter.

Add water, rice mix & seasonings. Add hot sauce to taste if you’d like. Stir well to combine ingredients. When it starts bubbling, cover, lower heat to low & let simmer for 20 minutes.

Remove pan to heat & add in peas & olives. Pour into 2 & 1/2 quart baking dish. Once cool, cover tightly & freeze.

Defrost in frig for no less than 24 hrs & no more than 2 days. Bake on 350 for 45-60 minutes.

One comment

  1. […] was when I started sharing our favorites of our delivered food in Make Ahead Meals. Jason went back to work & I vented about elusive sleep & hard breastfeeding […]

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