Chicken, Rice & Beans Skillet
- 6 drumsticks or 5 boneless thighs
- 2 cups Jasmine rice
- 4 cups chicken stock
- 1 medium onion, chopped
- 1 15 oz can small red beans
- 2 garlic cloves, minced
- 1/3 cup frozen green peas
- 1 packet Goya Sazon con azafran (with saffron)
- 2 tbsp olive oil
- salt and paprika to taste
Adapted from foodwinethyme.com
Heat olive oil in a oven safe heavy pot.
Season chicken with salt and paprika. Cook about 5 min on each side, until crispy and nicely browned. Don't worry if the chicken is not fully cooked through, it will finish cooking in the oven.
Remove the chicken to a plate and set aside.
Now add onion and garlic to the pot. Saute about 4 minutes and stir in rice, chicken stock, beans, peas and the packet of Goya. Stir to combine.
Gently nestle the chicken on top of the rice mixture.
Bake at 450 degrees until all the liquid is adsorbed and the rice is cooked, about 20-25 minutes.