Spanish Chicken And Rice Recipe
Ingredients
| 6 chicken thighs (1 1/2 pounds) | ||
| Cooking oil | 2 Tablespoon | |
| Paprika | ||
| Ground beef | 3/4 pound | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| 1 10-ounce package frozen peas | ||
| 1 16-ounce can tomatoes, cut up | ||
| 1 6-ounce package Minute Spanish | ||
| Rice Mix | ||
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
Directions
On Range Top: In skillet brown chicken in hot oil.
Sprinkle with a little salt, pepper, and paprika; set aside.
Meanwhile, combine ground beef, 1/2 teaspoon salt, and dash pepper; shape into 18 tiny meatballs.
Lightly brown meatballs in same skillet; set aside.
Pour boiling water over peas to thaw.
In bowl combine peas, tomatoes, rice mix, olives, and 1 cup water.
Arrange meatballs in 8 x 8 x 2-inch baking dish.
Pour rice mixture over meatballs.
Arrange chicken pieces atop rice.
Micro-cook, covered, till rice and chicken are done, about 20 minutes, giving dish a quarter turn every 5 minutes.
Sprinkle with a little salt, pepper, and paprika; set aside.
Meanwhile, combine ground beef, 1/2 teaspoon salt, and dash pepper; shape into 18 tiny meatballs.
Lightly brown meatballs in same skillet; set aside.
Pour boiling water over peas to thaw.
In bowl combine peas, tomatoes, rice mix, olives, and 1 cup water.
Arrange meatballs in 8 x 8 x 2-inch baking dish.
Pour rice mixture over meatballs.
Arrange chicken pieces atop rice.
Micro-cook, covered, till rice and chicken are done, about 20 minutes, giving dish a quarter turn every 5 minutes.
Chef
