Puerto Rican Style Chicken & Rice

By carvalhohm

Ingredients

• Large Size Reynolds Oven Bag
• 2 lbs. Chicken Thighs with bone and skin
• 1.5 lbs Chicken Drumsticks with skin
• Goya Adobo seasoning (for chicken)
• 1 lb. seasoned yellow rice, uncooked ( I use Vigo Low Sodium Saffron Yellow Rice)
• 1 packet Goya Sazón seasoning
• 1/2 large onion, finely chopped
• 1/2 red pepper, finely chopped
• 2 large cloves of garlic, minced
• 2 (15 oz.) cans Green Pigeon Peas, drained and rinsed
• 1 (15 oz.) can tomato sauce
• 4 cups low sodium chicken broth (if you want lower the salt content, you can substitute 2 cups of broth for water)
• 1/4 cup canola oil

Details

Servings 8
Adapted from cozycountryliving.com

Preparation

Step 1

en I popped my roasting pan into a 350 degree oven to cook for 1 hour.

After the hour, you can take the roasting pan out of the oven and let it cool for a few minutes before cutting open the top of the bag.

My family absolutely loves this meal and using the Reynolds Oven Bags only makes this dish more delicious and easy to make!  This recipe probably serves 8 generously, but most of our family of 6 had seconds!  There was a tiny bit left over for the lunch the next day for us adults.  It was just as good left over and warmed up as it was right from the oven.

My husband and I love going to the small local Puerto Rican Restaurant 15 minutes from our home, but I am thrilled to be able to make something similar in my own kitchen for my whole family.  Weeknight dinners, Sunday dinners, you name it…if you like Chicken & Rice, I am sure you and your family will love this delicious version!  Enjoy!

Preheat your oven to 350 degrees.

Follow the Reynolds Oven Bag directions and flour the bag before adding ingredients.

Place the bag into a deeper casserole dish or roasting pan.

Add all of the ingredients except the seasoned chicken.

With a plastic spoon, carefully stir to incorporate a little better.

Evenly arrange chicken on top for the rice mixture.

Cut your slits on the top of the bag.

Spoon the rice and chicken onto a large platter and serve warm.

Serves 8.

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