Spanish-Style Chicken & Rice Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Garlic | 1 Clove (5gm), pressed | |
| 3/4 teaspoon savory leaves | ||
| Paprika | 1/2 Teaspoon | |
| 1/4 teaspoon each ground cinnamon and tarragon | ||
| 1 broiler-fryer chicken (3 to 3 1/2 lbs.), quartered | ||
| Chorizo rice | ||
Directions
Combine butter, garlic, savory, paprika, cinnamon, and tarragon.
Turn chicken in butter mixture to coat thoroughly; then drain briefly.
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently with butter mixture, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
Reserve remaining butter mixture for chorizo rice.
Turn chicken in butter mixture to coat thoroughly; then drain briefly.
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently with butter mixture, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
Reserve remaining butter mixture for chorizo rice.
Chef
