Rated 5 out of
Good Value for the PriceI had a roaster just like this one back in the early 1970s when I used to make a Spanish chicken and rice dish. Had not made it for perhaps 35 years or so when one day, I decided to give it a whirl. For whatever reason, the mood struck me and chicken and rice it was. I could not find my original recipe but memory did serve me well. Unfortunately, I had not suitable roasting pan so I decided to order this one. I improvised with a Corningware casserole while waiting for delivery but the pan was simply not adequate. The dish turned out just OK - nothing to write home about - the baking pan was not the right one and one of the seasonings was missing. Later, I recalled what it was.
Few days later, along came my order along with this pan in tow so I remade the dish. This time it was wonderful - just as I recall it from way back when - right pan and the right seasonings. This dish NEEDs this pan. Nothing else will do.
Here is the recipe: coat raw chicken pieces (any kind you like) in flour, brown in large frying pan in olive or veg oil and put aside. Add more oil to frying pan and fry the rice (2 cups raw) in its raw state along with chopped onion and chopped garlic (use your judgement as to how much onion and garlic your family likes. I use one med size onion and 1-2 cloves of garlic) - use low heat on stove top and stir constantly whereupon the rice will pop like popcorn - continue to fry on low heat until onions are translucent. Use low heat so garlic will not burn. IF your flour turned black in the pan, wipe flour and oil away with paper towel and add fresh oil before frying the raw rice. If you keep heat low, this won't happen. Once frying is done, add to the frying pan - 4-1/2 cups water (it will sizzle), 2 tsp of chicken bullion powder (or 2 bullion cubes), 1 TBL curry powder, 2 tsp paprika and 1 tsp of chipolte powder. Optional is 1 TBL pesto from a jar (Prego). Bring to a boil then pour contents of frying pan into roaster. Arrange chicken on top of rice mixture. Add fresh diced or canned diced tomatoes on top of chicken (1 cup is about right). Include some juice if using canned tomatoes. Sprinkle on some sliced black olives. You can add some sliced canned jalapenos if you like them. Bake covered for for 20-25 minutes at 375 and remove cover for additional 10 min of baking. Let stand 5 minutes, serve. Everyone will rave over the dish - it is very tasty. Serve black beans or kidney beans as a side dish, adding some shredded chedder to the top of the beans, if you like.