This week I’m going full on Latin American with this Rice and Chicken Venezuelan Style recipe. This is a dish made throughout Latin America and the Caribbean, of course each country has its own version, but I want to show you how to make it Venezuelan Style.
And if you’re looking for How to Make Chicken and Rice in a Casserole or one pot rice and chicken ideas then this is the recipe for you! It is also a very economical recipe to make because rice goes a long way and you can use inexpensive chicken pieces like wings or thighs, mix all that together with some spices and you get a truly wholesome and delicious plate of food.
The dish is also gluten free so you don’t have to worry about making a separate meal if you have gluten free dieters at home, and for those veggies or vegan you can use a substitute for an equally delicious dish.
A classic Latin American dish made of rice, chicken and vegetables with warm spices and cooked in a casserole or deep pan. Completely gluten free, wholesome and very yummy!
- 2 cups white rice (previously washed)
- 3 chicken breasts -500gr chicken on the bone (wings, thighs, drum sticks)
- 3 cups water
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp dried garlic
- 2 tsp dried rosemary
- 1 white onion
- 4 garlic cloves
- 2.5 cups frozen mixed vegetables or (1 cup of carrots, 1 cup of green beans, 1 cup of frozen peas)
- vegetable oil for browning the chicken
- a few glugs of Worcester sauce
- salt and black pepper to taste
- 1/2 red pepper
- 1/2 green pepper
Add the spices to the fresh chicken and mix well. Leave to marinate whilst you chop the vegetables. Then in a hot casserole or deep pan brown the chicken. Once brown remove and set aside.
To the same pan add the vegetables previously chopped if you're not using frozen mixed vegetables. Leave to cook for 5 minutes. Add s little more oil if you think necessary.
After 5 minutes add the chicken and the rice (previously washed) mix everything and add the water. Add a little bit more salt, mix everything well so the water leaks through all the rice and leave to cook for 5 minutes at medium temperature.
After 5 minutes cover the pan and leave to cook for another 10 minutes approx or until the rice is soft. Once done turn off the hob cover again and leave to rest for 5 to 10 minutes away from the hot hob. Note this is not a loose rice dish, instead the rice should have a sort of sticky consistency.
After resting, serve hot!
- You can use white rice or brown rice as long as this (brown rice) can be cooked in less than 20 minutes.
- Ideally this dish is better with chicken on the bone but if you prefer to use chicken breast bear in mind it will be slightly drier because chicken breast has very little fat and the chicken will be cooked for at least 25/30 minutes from start to finish.
I love making this rice and chicken recipe because you can make it whether you’re cooking for a crowd or for 2, 4 or just one. So much so that is one of the recipes I included in my recipe book EASY DINNER PARTIES I published last year. You can download the book for free.
HOW LONG DOES RICE AND CHICKEN LAST IN THE FRIDGE
Rice and chicken can easily last 4 days in the fridge kept in a sealed container. Sometimes when I make to take to work I like to portion it out on separate containers so it keeps even fresher.
CAN I USE CHICKEN ON THE BONE
This time I used chicken breast because it was what I had at home but traditionally is made with chicken on the bone, wings, thighs or drum sticks. If you decide to use breast bear in mind by the end of the cooking they will be slightly dry, hence why is better to use chicken on the bone apart from also being more flavoursome.
I like to add a little bit of lemon juice before eating it lifts up the overall flavour and vibrancy of the dish, but this is entirely optional.
I hope you enjoy making this dish, if you have questions about the recipe do not hesitate to leave your comment below and rate the recipe if you can.
See you next week with another delicious dish!
HAPPY COOKING!! 🙂