This Spanish Chicken and Dirty Rice recipe brings together the vibrant flavors of Spanish cuisine in a comforting and easy-to-make dish. It's the perfect way to infuse your mealtime with a touch of nostalgia and the warmth of Spanish hospitality.
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This Spanish Chicken and Dirty Rice recipe brings together the vibrant flavors of Spanish cuisine in a comforting and easy-to-make dish. It's the perfect way to infuse your mealtime with a touch of nostalgia and the warmth of Spanish hospitality.
Crescent Foods
2 Boneless, Skinless Crescent Foods Chicken Thighs
1 tsp Kashmiri chili powder
1 tsp Black pepper powder
1 tsp Cumin powder
1 tsp Salt
½ tsp Orange food color
½ tsp Yellow food color
1 Tbsp Olive oil
1 cup long-grain rice, soaked for 30 minutes
1 onion, diced
1 cup mixed vegetables (carrots, peas, corn broccoli, French beans, mushrooms, or any veggies of your choice)
1 tsp Kashmiri chili powder
1 tsp Black pepper powder
1 tsp Salt
1 Chicken stock cube
2 Cups Water
Green chili peppers and lemon slices, for garnish
Marinate chicken with spices and olive oil.
Air fry the chicken thighs for 20-25 minutes at 400 degrees, flipping halfway through.
Sauté onion and mixed vegetables. Add rice and spices, stir well.
Add water, bring to a boil, then reduce heat to low and simmer for 15-20 minutes until rice is fully cooked.
Add cooked chicken to the rice, cover, and cook on low heat for 1-2 minutes.
Garnish with green chili peppers and lemon slices. Serve hot.
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