Chicken and Rice for a Sunday with Family: Easy and Delicious Recipe

Nothing brings a family together like a delicious home-cooked meal, and few recipes are as comforting and versatile as chicken and rice. This traditional dish, full of flavors and colors, is perfect for a Sunday family lunch. Here is a simple and delicious recipe for you to enjoy a perfectly prepared chicken and rice.

Ingredients:

For the Chicken:

• 2.2 lbs of chicken thighs (you can also use halves or a mix)
• Salt and pepper to taste
• 2 tablespoons of olive oil

For the Sofrito:

• 1 large onion, finely chopped
• 1 red pepper, diced into small cubes
• 1 green pepper, diced into small cubes
• 3 cloves of garlic, finely chopped
• 2 medium tomatoes, peeled and chopped (or 1 cup of crushed tomatoes)
• 1/2 cup of peas
• 1 carrot, diced into small cubes
• 1 cup of green beans, cut into small pieces

For the Rice:

• 2 cups of long grain rice
• 4 cups of chicken broth (preferably homemade)
• 1 teaspoon of sweet paprika (optional)
• 1 packet of saffron seasoning (or a pinch of saffron threads)
• Salt and pepper to taste
• 1 bay leaf
• 1 tablespoon of chopped fresh parsley (for garnish)
• Sliced lemon to serve (optional)

Preparation:

1. Prepare the Chicken:
   Wash and pat dry the chicken thighs. Season with salt and pepper to taste. In a paella pan or large pot, heat the olive oil over medium-high heat. Brown the chicken thighs on all sides until well browned. Remove the chicken and set aside.

2. Make the Sofrito:
   In the same pot, add the chopped onion and sauté until translucent. Add the peppers and garlic, cooking for a few more minutes until softened. Add the chopped tomatoes and cook over medium heat until reduced and thickened. Add the peas, carrot, and green beans, mixing well.

3. Incorporate the Chicken and Rice:
   Return the chicken thighs to the pot. Add the long grain rice and stir to absorb the flavors of the sofrito. Pour in the hot chicken broth, add the sweet paprika, saffron seasoning, bay leaf, and adjust salt and pepper.

4. Cook on Low Heat:
   Bring to a boil and then reduce the heat to low. Cook uncovered on low heat for about 20-25 minutes or until the rice is tender and the liquid has been almost completely absorbed. Stir occasionally to prevent sticking to the bottom.

5. Rest and Serve:
   Once the rice is ready, remove from heat, cover the pot, and let it rest for about 10 minutes for the flavors to settle. Sprinkle with chopped fresh parsley.

6. Enjoy:
   Serve the hot chicken and rice, accompanied by lemon slices for those who desire an extra citrus touch.

This chicken and rice dish is more than a recipe; it’s an invitation to share, laugh, and enjoy with family. Enjoy your meal!