honey garlic chicken and yellow rice

For this recipe, I use a magical seasoning called Adobo. It’s easy to find in your grocery store’s ethnic aisle with the Hispanic foods. It is a dry seasoning that you shake on just about anything to give it a delicious pop of flavor. If you use Adobo, you don’t need to add additional salt. I also use saffron to give the rice wonderful flavor and the yellow color. You can find saffron at most grocery stores in the spice aisle and at any gourmet food market. It’s pricey, BUT a little goes a long way!

Honey Garlic Chicken:
1 1/2 pounds skinless chicken (can use breasts, thighs, or legs)
1/2 - 2/3 cup honey
1 tablespoon heavy cream (or half & half)
4-5 cloves garlic, minced
Goya Adobo

Preheat oven to 375 degrees. Sprinkle chicken on all sides with adobo in glass baking dish. Set aside. In small bowl, combine honey, cream and garlic. Mix well. Spoon honey garlic mixture over each piece of chicken and spread evenly. Cover with aluminum foil and bake at 375 for 35-40 minutes, or until internal temperature reaches 165 degrees.

Yellow Rice:
2 cups water
1 cup chicken stock/broth
1 1/2 cups rice
1/2 teaspoon saffron, crumbled
1/2 cup onion, finely chopped
1/2 Tablespoon salt, plus more to taste
1 cup frozen peas – defrosted (optional)

In a large saucepan, bring water and chicken stock to boil. Add salt. Reduce heat to medium and add rice. Cook about 7 minutes. Add defrosted peas. Gently move rice from bottom (do not over-stir). Add more salt if necessary. Reduce heat to low and continue to cook another 12-15 minutes.