DrQuackner makes Spanish Rice And Roast Chicken Thighs

Plated dish
Here’s My Recipe. 

Chopping the onions and garlic.

Setting the chopped onions and garlic aside.

Here I put some rosemary, cumin, turmeric, salt and pepper on chicken thighs and place these in the oven for a total of 45 to 55 minutes, or until they’re done. 180 degrees

I cook the thighs skin up and don’t flip them. This allows the skin to become crispy.

At the 35 minute baking time I start the Spanish rice.

Placing the onions on a medium heat on the stove. After the onions are cooked for 6 minutes I add the garlic and then the rice.

I then add the rice, stir it into the onions and garlic and cook it over medium high until the rice is golden brown.

Instead of using crushed tomatoes I use a whole can of diced tomatoes, 14.5 ounces, and I cut back on the chicken broth by 1/2  cup, using only 1-1/2 cups of chicken broth, cumin, turmeric, salt, and a packed of Sazon by Goya and a little Tapatia hot sauce in stead of cayenne pepper.

I bring the liquid to boil lower the heat to medium low and cook with the lid on for about 20 minutes.

The spices in this recipe help keep my feet and beak a rosie orange. If you try this recipe I hope it comes out as delicious as mine did. Quack!