Hot Sauce Chicken & Rice
Daniel Craig said the hot sauce he found in Panama made everything taste better.
Traveling around the country, I have met many people who wouldn’t think of leaving the house without their favorite hot sauce. It sounds crazy, but it’s true!
I suggest making it a special, fun mission to visit a store that specializes in these sauces and sample as many as possible. The people who sell these sauces are a dedicated bunch and will have fun showing you the way.
Once you’ve discovered a favorite or two, here’s an easy chicken and rice recipe.
- 1 chicken cut into 8 pieces, skin removed
- 1 lime
- 1/4 cup olive oil (vegetable oil will work)
- 1 onion diced
- I green pepper diced
- 1 red pepper diced
- 3 cloves garlic minced
- 2 14 oz cans diced tomatoes with sauce
- 1 tsp cumin
- 1 bay leaf
- 5 or 6 saffron threads
- 3 cups chicken broth
- 1 1/2 cups rice
Squeeze juice of lime over chicken. Salt and pepper.
Heat oil in a big, heavy pot that has a lid over medium high heat.
Brown 3 pieces of chicken at a time. Just a few minutes to get a little color here and there. Remove from pan and repeat.
When all of the chicken pieces have been browned set aside.
Add onions, peppers and garlic to pot. Salt and pepper. Sauté until vegetables start to soften.
Add the tomatoes, cumin and bay leaf. Cook for four minutes.
While tomatoes are cooking, add saffron to chicken stock.
Add chicken and chicken stock to pot and bring to boil.
Add the rice, cover and reduce to simmer. Cooking time should be about 50 minutes total. After the first 30 minutes, give the rice a delicate stir to make sure it’s not sticking. Stir once more 10 minutes later.
I don’t suggest opening and stirring the pot any more than that or you might have problems with the rice (sticky).
It is really simple and after making this just one time, you’ll feel like an expert.
Once the the covered pot has cooked a total of 50 minutes, you should have a beautiful pot of chicken and rice.
Serve with your hot sauce.