- 8
4.2/5
(5 Votes)
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
Preparation
Step 1
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.